Sweet Cherry Clafouti

comments (3) July 29th, 2008

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Click To Enlarge Photo: Boyd Hagen

1/4 cup granulated sugar
2 cups pitted dark cherries
4 eggs at room temperature
1/4 cup flour
1/8 tsp. salt
1-2/3 cups milk, lowfat or whole
2 Tbs. brandy
1 Tbs. pure vanilla extract
1 Tbs. confectioners’ sugar

8 servings

Preheat oven to 350°F. Butter the bottom and sides of a 10-in. quiche dish and sprinkle with 1 Tbs. of the sugar. Arrange the cherries in a single layer in the dish.

In the bowl of an electric mixer, beat the eggs and the remaining sugar at high speed until light and slightly thickened, about 3 min. Reduce the speed to medium and gradually incorporate the flour and salt. With the mixer off, pour in the milk, brandy, and vanilla. Mix just until the ingredients are blended. Carefully pour the mixture over the cherries. The batter should come nearly to the top of the dish.

Place in the center of the oven and bake for 50 min. until puffed and golden. Do not underbake; the batter puffs in the last 15 min. of baking. Remove to a wire rack and cool for 10 min. The clafouti will sink slightly. Sift the confectioners’ sugar over the top and serve warm.

Recipe by Edon Waycott
October 1997
from issue #11

posted in: dessert, cherries

Comments (3)

hankrooster writes: Awesome article
Posted: 4:26 am on July 22nd
ericfullar writes: Brilliant
Posted: 1:09 am on May 19th
jonahlake writes: Great stuff
Posted: 10:13 am on April 11th
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