Cherry Clafoutis
Cherry Clafoutis
This is one of my all-time favorite traditional French desserts, especially for a long lunch party out on the deck. I’ve found that this clafoutis works best when the cherries are left intact (meaning, pits in). The juice comes out in the baking process and pitting them only results in mushy fruit. As an added bonus, not having to remove the cherry pits means this dessert is nearly effortless to make. Just be sure to alert your guests that the cherries have pits! This is also incredibly tasty with fresh sliced figs or apricots, so if you’re lucky enough to find some that are nicely ripe, use them in place of or in addition to the cherries.
Ingrediënten
Serves 6
- 5 tablespoons butter melted, plus 2 teaspoons for greasing
- ½ cup granulated sugar plus 2 tablespoons for sprinkling
- 1 pound sweet cherries stems removed
- 2 eggs
- â…” cup whole milk
- Âľ cup all-purpose flour
- Vanilla extract optional
- Confectioners’ sugar for garnish
Instructies
- It helps to know: This recipe requires an 8- or 9-inch baking dish.
- Preheat your oven to 350°F.
- Grease an 8-inch or 9-inch baking dish with 2 teaspoons of the butter.
- Sprinkle the dish with 2 tablespoons of the granulated sugar, then shake and tilt the dish until it’s evenly coated.
- Turn the pan upside down and tap it to shake off any excess sugar.
- Spread the cherries in a single layer in the prepared baking dish.
- Beat the eggs and the remaining ½ cup granulated sugar together in a large bowl.
- Whisk in the milk and flour.
- Add the remaining 5 tablespoons melted butter and a couple of drops of vanilla extract and beat until combined.
- Pour the batter evenly over the top of the cherries (don’t worry if some of the cherries poke through the batter).
- Bake until the batter puffs up and begins to turn golden, about 30 minutes.
- To test for doneness, stick a toothpick into the center of the batter and make sure it comes out clean.
- Remove the dish from your oven and dust the surface liberally with confectioners’ sugar.
- Slice and serve warm straight from the oven, or let cool and serve at room temperature.
