Chock-Full of Cherry Clafoutis

by Frou Frou Feliz

This is a rustic version of cherry clafoutis. it's like an english hard pudding, but not. There's a higher cherry to pudding/custard ratio in this recipe than in French pastry shop varieties. other pit fruit work well, too, harmonizing with the pudding/custard in flavor and texture. If i have time, I'll post a pastry shop version, too.

Cherry Clafoutis Yummy.

Cherry Clafoutis:

1/2 cup all purpose flour

1/4 teaspoonsalt

2 large eggs

2 tablespoons granulated sugar

3/4 cup milk

1 teaspoon pure vanilla extract

1/8 teaspoon almond extract

1 pound fresh sweet cherries, pitted or not

2 tablespoon butter

2 tablespoons granulated white sugar

Preheat the oven to 425 degrees fahrenheit and place the rack in the center of the oven.

Wash the cherries, remove the stems. You can pit them or leave the pits in as per tradition. The pits impart a slight almondy flavor. Be sure not to eat or crack a tooth on the pits if you don't remove them.

Combine flour, salt, eggs, 2 tablespoons sugar, milk, and vanilla extract. Process in a blender for about 45 - 60 seconds or beat with a whisk, scraping down the sides of the bowl as needed. Once the batter is completely smooth, let it rest while you prepare the fruit.

Cherry Clafoutis Beginning.

In a large 9- inch heavy, ovenproof skillet melt the butter over medium heat making sure the butter browns and coats the bottom and sides of the pan. add cherries, and cook until the cherries have softened and coated with butter (2 - 3 minutes). Sprinkle remaining 2 tablespoons of sugar and cook until the sugar has dissolved and turns into a syrup (1 - 2 minutes). Be careful of the color of the juices and syrup. it's dark so be sure not to burn. take off heat.

Cherry Clafoutis Middle.

Pour the batter over the cherries and bake for about 20 minutes or until the clafoutis is puffed, set, and golden brown around the edges. Don't open the oven door until the end of the baking time or it may collapse.

Serve immediately plain or with a dusting of confectioners sugar and creme fraiche/softly whipped cream.

I found that pit fruit works best with this recipe. berries have too much citric acid and lack the almond undertones that go well with the pudding/custard that pit fruit have (almond is a related fruit. We only consume its seed.)