Fleur de Lis

Fleur de Lis

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Wednesday, June 29, 2016

Whole Cherry Clafoutis

I noticed beautiful cherries while grocery shopping this week and knew exactly which recipe I wanted to try. This is a very simple, straightforward recipe from Around My French Table by Dorie Greenspan. A cross between an eggy custard and a pudding, this dish has a distinct texture. Ms. Greenspan recommended NOT pitting cherries to allow for more flavor to the dish. I didn't want any broken teeth or fillings, so the pits came out!

1 lb.  sweet cherries, stemmed but not pitted
3 large eggs
1/2  cup of granulated sugar
Pinch of fine grain sea salt
2 t. pure vanilla extract
1/2 cup all purpose flour
3/4 cup of whole milk
1/2 cup of heavy cream
Confectioners’ sugar for dusting
Preheat the oven to 350 degrees F.
Ensure that your oven rack is centered in the oven.
Generously grease a 9 inch pie or quiche pan with butter.
Place the washed and dried cherries into the prepared baking dish in a single layer.
In a medium bowl whisk the 3 eggs until they are light and frothy. Add in the sugar and beat with a whisk for a minute or so until the sugar has dissolved. Add in the pinch of salt and the vanilla and whisk well. Add in the flour and beat the mixture vigorously until the flour is well incorporated and smooth. (Dorie makes a note here to comment on the fact that generally when incorporating flour you want to be very gentle but this recipe is the exception- use some muscle!).
Gradually pour in the milk and cream and whisk until well incorporated. Rap the bowl against the counter to release any air bubbles and then pour the batter over the cherries in the prepared baking dish.
Bake in the preheated oven for 35 to 45 minutes until the clafoutis is puffed up and golden brown and when a sharp knife blade inserted into the center of the clafoutis comes out clean. If you hit a cherry, try again!
Remove from the oven to a cooling rack and allow the clafoutis to cool to room temperature. When you are ready to serve, dust the clafoutis with icing sugar by using a fine mesh sieve.
Serves 6.

I believe I should have let this one cook a few minutes longer. Next time, I will!

1 comment:

  1. I like this because it does not use a ton of sugar.