Tuesday, August 25, 2009

Cherry Clafoutis

My inlaws recently gifted us a small chest freezer, the perfect size for our small apartment. No more will I lament the lack of freezer space an apartment sized above fridge freezer allows!

Perhaps I overdid it a bit with 30 pounds of cherries...in any case, 70 cups later; stemmed, washed, pitted and sliced - plus pre measured for pies and I'm a happy girl.

Three cups leftover equals just the right amount for clafoutis!

Cherry Clafoutis
Martha Stewart
Serves 8

1 tablespoon unsalted butter
1 1/2 pounds cherries, pitted
3 tablespoons flour
pinch salt
1/4 cup sugar
4 large whole eggs plus 2 large egg yolks
1 cup milk
1 cup heavy cream
1 vanilla bean, scraped of seeds
3 tablespoons kirsch

Heat oven to 375F. Butter a 10 inch porcelain tart dish, fill with cherries and set aside.

In a large bowl, sift together the flour and salt. Add the sugar. Gradually whisk in whole eggs, egg yolks, milk and cream. Add vanilla bean scrapings and kirsch, whisk to combine.

Strain the batter through a sieve placed over the reserved cherries. Transfer clafoutis to oven, bake until puffed and browned, about 45 minutes. Let cool slightly; dessert will sink slightly. Dust with confectioner's sugar, serve.


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