Juicy Sweet Cherry Clafouti

Happy Sunday, baking friends!

Clafoutis is a French country dessert, originated in the Southern region of Limousin. Clafoutis is a puffed, pancake-y fruit dessert that might be called the cousin of the Dutch baby. Yummy! It is traditionally made with cherries, but you could substitute other tender fruits like apricots, plums, figs, or berries.

Little do you know just how easy it is to make! All you have to do is whip up a simple batter with eggs, milk, sugar, and flour then add some cherries and bake!

Let’s Bake!

Ingredients:

1 1/2 pounds fresh sweet cherries, pitted and halved, about 6 cups

1 teaspoon lemon juice

2 teaspoons flour, plus 1/2 cup

1/4 teaspoon cinnamon

4 eggs

2/3 cup, plus 2 teaspoons sugar

2  teaspoons vanilla

1 teaspoon almond extract

1 tablespoon Kirsch (optional, to amp it up!)

1/4 teaspoon salt

1 cup half and half or cream

2/3  cup whole milk

2 tablespoons butter

1/4 cup sliced almonds

Powdered sugar for serving

 

Instructions:

Heat oven to 425 degrees. Adjust oven racks to upper and lower positions, place 12-inch cast iron skillet on the lower rack.

Line baking sheet with foil and place cherries cut side up, on a baking sheet. Roast on upper rack until tender, about 15 minutes. Transfer cherries to a medium bowl, toss with lemon juice and let cool. Combine 2 teaspoons flour and cinnamon in a small bowl. Dust flour mixture evenly over cherries and toss to coat thoroughly.

 

 

In a large bowl, whisk eggs, 2/3 cup sugar, vanilla extract, almond extract, Kirsch, salt, half and half, milk and mix until smooth and pale. Add remaining 1/2 cup flour, mix until incorporated.

 

 

Remove skillet from oven and add butter and swirl to coat bottom of skillet. Pour batter into skillet and arrange cherries evenly, topping with almond slices. Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will turn dark brown) about 18 to 22 minutes. Cool on cooling rack for about 25 minutes and then sprinkle clafouti evenly with remaining 2 teaspoons of sugar.

Sprinkle with powdered sugar on top. Slice into wedges and serve with whipped cream, if desired.

 

 

 

 

Inspired by ATK

Thanks for stopping by!

Eileen~

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