Tart Cherry Clafoutis
Clafoutis typically is made with sweet cherries, but the tart cherries available in markets of the upper Midwest can also be used in this comfy little dessert. This recipe calls for a little more sugar to compensate for the tartness. Serve warm straight from the oven with a dollop of whipped cream flavored with orange zest. This dish works well and looks sexy in a 9-inch cast-iron skillet, but any heavy ovenproof pan roughly 9 inches in diameter will do.
Serves: 4 to 6
1/2 cup flour
1/4 teaspoon salt
2 large eggs
1/3 cup sugar (divided)
3/4 cup milk
1/2 teaspoon vanilla extract
1 pound fresh tart cherries, pits and stems removed
1 tablespoon butter
Place flour, salt, eggs, 2 tablespoons of the sugar, milk and vanilla extract in a mixing bowl. Mix thoroughly with a hand mixer while scraping the sides of the bowl until batter is smooth and free of lumps. Let batter rest for a few minutes.
Melt butter over medium heat in baking pan. Heat until butter is bubbly. Add cherries and cook, stirring occasionally, for 1 minute in pan. Sprinkle cherries with the rest of the sugar and cook until sugar forms into syrup. Remove from heat. Pour batter over the cherries and bake for about 20 minutes until golden around the edges. Resist the urge to peak in oven midway through baking as cake may fall. Remove from oven, dust with a little powdered sugar and serve immediately.
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