Cherry Clafoutis
makes 8 servings
To pit cherries, make an incision along one side of the cherry and slip your fingernail under the pit to pull it out. The cherry will come back together, as if whole.
This recipe is part of the Barbara Kafka Dessert Anthology.
1 1/4 pounds sweet cherries, stemmed and pitted
1 teaspoon unsalted butter
1/4 cup sugar
4 large eggs
1/2 cup milk
1/2 cup heavy cream
1/8 teaspoon kosher salt
1/2 cup sifted all-purpose flour
1 tablespoon Kirsch
1/4 teaspoon almond extract
Powdered sugar
prep: 20 minutes
total: 1 hour 5 minutes
10-inch quiche dish
mixing bowl
electric mixer
cooling rack
1. Preheat oven to 350F. Use the butter to grease a 10-inch quiche dish. Place the cherries in the dish in a single layer.
2. Place the eggs in a mixing bowl and beat with an electric mixer until they begin to foam. Gradually mix in the sugar. Combine the milk and cream and add in a thin stream with the mixer running. With mixer on low speed, gradually add the salt and flour. Increase speed and beat until well combined. Mix in the kirsch and almond extract.
3. Pour the batter over the cherries. Bake for 20 minutes. Cover with foil and continue baking until set and lightly browned, about 15 minutes longer. Remove from oven and set on a rack to cool. Sprinkle with powdered sugar, cut into wedges and serve.
