Cherry Clafouti

I was in a Julia frame of mind this weekend. After weeks of neglect due to other obligations I put the brakes on, shut the phone off, put the laptop away and got the measuring cups out. What a great way to bring me back to centre.

I made heavenly Cherry Clafouti (thanks Don Chow for the idea). Not the prettiest dish, but simple, easy and delicious.

There is something sexy about cherries. It could be the colour or perhaps the way advertisers have used them. Whatever it is, I LOVE THEM.

I think if this wasn’t The Lemon Kitchen it might be The Cherry Kitchen. Really.

The Recipe

1 -1/4 cups milk
2/3 cup sugar, divided
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
icing sugar for sprinkling

Preheat oven to 350 degrees F.

Using a blender or food processor, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.

Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.

Place dish into the oven for 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (don’t turn the oven off).

Place the cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.

Bake in the oven for 45 to 50 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.

Sprinkle with icing sugar. Best served warm.

Serves 6 to 8.


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