Cherry Clafoutis
By Ann M. Evans

Clafoutis is a dish commonly served in southern France as a desert, almost a cross between a pudding and a cake, in the spring and very early summer when cherries are ripe.  It is simple, and commonly made with black cherries, with the pit in, for flavor. Of course, if you and your guests are not used to that, you will need to warn them before they take their first bite, or, use pitted cherries. I make this with Bing cherries from my backyard, but it would be good with any varietal, including sour cherries, which if my tree produces any, I personally save for pie.

1 ½ teaspoons unsalted butter
1/8 teaspoon sea salt
1 cup flour
3 eggs
1/4 cup sugar
1 teaspoon vanilla
3 cups fresh cherries (remove pits if you wish)
2 tablespoons powdered sugar

Preheat oven to 350 degrees F.

Using the butter, grease a pie plate, about 8-9 inches in diameter and at least ½ inches deep.

In a bowl, combine salt, flour, eggs, sugar and vanilla. Beat with a hand mixer on high speed until a batter is formed, about one minute.

Pour enough batter on the bottom of the pan to cover it, about ¼ inch. Put the pan in the preheated oven until the batter is set, firm on the bottom, about two minutes. Remove the pan from the oven, add the cherries in a single layer, add the rest of the batter, and return the pan to the oven. Bake until a knife comes out clean and the batter is puffed and brown, about 50 minutes to one hour.

Remove and cool for about 10 minutes. Serve warm. Right before serving, sprinkle with powdered sugar, using a sieve so there is a thin even layer across the top.

Serves 6-8








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