Cherry ClafoutisJuly 14, 2010 at 2:20 pm | Posted in puddings, custards, mousses, sweet things | 18 Comments
I’ve gobbled down so many fresh cherries this summer, my fingertips might be permanently tinged pink. I do want to be sure to squeeze in at least a little baking with them, though, before their short season is over. Clafoutis is an easy place to start (especially if the batter’s whizzed up in a blender), and it’s one of my husbands favorites.
If you’ve never had a clafoutis, it’s a classic French country dessert. You start by pouring a pancake- or crêpe-like batter over whole cherries. The batter soufflés and then settles into something that’s more like a sliceable, semi-firm custard. It’s delicious slightly warm or at room temperature, and a little whipped cream doesn’t hurt, either.
As coincidence would have it, today is Bastille Day– a perfect way to celebrate!
Cherry Clafoutis– makes 6-8 servings
Steph’s Note: Traditionally the cherries for clafoutis are not pitted, but in the interest of keeping my smile intact, I pit mine…the choice is yours. You can also make this with other types of sliced stonefruit, apples, pears or even berries.
1 lb whole dark sweet cherries, pitted or not
4 large eggs
1/2 c sugar
1/4 t salt
1 c whole milk
1 T kirsch or brandy (optional)
2 t vanilla extract
3/4 c all-purpose flour
Confectioners sugar, for dusting
-Preheat oven to 350ºF with rack in middle. Generously butter a 9- or 10-inch deep-dish pie pan.
-Place cherries in an even layer over the bottom of the pie pan. If you have pitted your cherries, and they’ve released any juice, pour the juice into a blender. Add eggs to the blender, along with the sugar, salt, milk, kirsch or brandy (if using) and vanilla and blend to combine. Add the flour and blend just until combined.
– Pour batter over the cherries and place the pie pan on a baking sheet. Bake until puffed and just set in center, about 35-45 minutes. Cool at least 20 minutes (it will fall and settle as it cools), then dust with confectioners sugar.