Sunday, July 22, 2012

Cherry Clafoutis with ice cream

Cherry Clafoutis, a baked French dessert with black cherries which is prepared in the traditional version with the pits left in the cherries.The pits are meant to give the dessert a hint of almond flavor. I prepared mine with half pitted and half not to give it a bit of that tradition effect. 

Cherry Clafoutis

2 cups of fresh sweet cherries, ½ pitted and ½ not
3 eggs
1 cup of sugar (I used a little less)
1 tablespoon of Muscovado or brown sugar
1/2 cup of all-purpose flour, sifted
1/8 teaspoon of salt
1 cup of milk
 3/4 teaspoon of almond extract
1 1/2 teaspoons of vanilla extract
Powdered sugar for dusting

1 Preheat the oven to 350F. Butter and lightly flour a 10X7 baking dish. Toss in the cherries.
2 Whisk the eggs, sugars, salt, and flour together until smooth.
3 Add the milk, almond and vanilla extracts. Whisk until smooth. Pour into the baking dish.
4. Bake for 40-50 minutes until lightly browned and a toothpick inserted into the center comes out clean. Place on wire rack to cool. Clafoutis will have puffed up and deflated when cooled. Dust with sugar and serve with french vanilla ice cream. Enjoy.