Friday, January 15, 2010

Cherry Clafoutis

Every time I see cherries in the store, I want to make this easy, delicious, French dessert. Unlike American "pudding" style desserts, this is softer, creamier, and barely sets. I suppose you could use frozen cherries, just make sure they are 100% thawed to room temp.

1 1/2 lbs sweet cherries, (frozen is okay)
2 cups milk
3 tbsp sugar
3 tbsp flour
1/4 tsp almond extract
1/4 tsp vanilla extract
3 eggs
1 tbsp butter, cut into pieces

a little bit of sugar for sprinkling on top

Preheat oven to 425.

pit the cherries with a pitter, or by squeezing the pits out. I suggest doing this over the sink, or outside. Also, don't wear white when pitting cherries! keep any juices that accumulate while pitting. pour pitted cherries into a large greased baking dish or large greased pie plate.

put the milk on the stove over medium heat until it is just about to boil.

While milk is warming, blend the eggs, sugar, flour, and extracts in a large bowl. When the milk is hot, pour it over the egg mixture, and blend well. (if the eggs start to cook a little, that's OK.) Pour the eggy milky mixture over the cherries in the baking dish, and dot the top with the peices of butter. bake at 425 for 30 minutes, or until just set.

the Clafoutis will continue to set after it's been removed from the oven. sprinkle the top with a little bit of sugar, and let cool to warm. Then cut into peices or spoon out. serves 6.

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