Cherry Clafoutis

By BobD

This French dessert is made the traditional way, with unpitted cherries for extra flavor. If this idea unsettles you, don't hesitate to use pitted ones.

Ingredients

• 1 tbsp. butter
• 1 tbsp. vanilla extract
• 6 eggs
• 6 tbsp. sugar
• 1 1⁄4 cups milk
• 2 tbsp. kirsch
• Pinch salt
• 3 ⁄4 cup flour
• 3 cups black cherries, pitted or unpitted
• Confectioners' sugar (optional)

Preparation

Step 1

1. Preheat oven to 425°. Generously butter a 9" cast-iron skillet or baking dish. Combine vanilla extract, eggs, sugar, milk, kirsch, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

2. Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners' sugar if you like.

I use this every year during cherry season. It's fool proof and delicious. I substituted brandied cherries (pitted, overnight in fridge) instead of adding kirsch. My only regret is that I can't find sour cherries anywhere as it is so much more authentic with sour cherries... any sources in SF area???

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