1 pound fresh cherries* (See Note Below), pitted and cut in half
1/4 cup brandy or kirsch (vanilla extract may be substituted for the brandy or kirsch, if desired)
1 cup whole milk
Pinch of salt
1 tbsp. vanilla extract
1/2 cup granulated sugar
1/2 cup all-purpose flour
Serve with: (optional)
Vanilla ice cream or sweetened whipped cream
Pit cherries and cut in half. Place in bowl and pour brandy over top. Set aside 20 to 30 minutes to allow flavors to combine.
Preheat oven to 325 degrees F/160 degrees C.
To Prepare Custard:
Combine milk, eggs, salt, vanilla, sugar and flour in a mixing bowl. Whisk by hand until all ingredients are well combined and batter is very smooth.
Place cherries in a buttered square, round or oval shaped oven-safe dish, an 8-inch square or round cake pan or an 8-inch springform pan lined with aluminum foil to prevent leaking. Pour batter over cherries. Bake for 55 to 65 minutes. The batter will be set and slightly golden in color. Remove from oven and allow to cool slightly. If desired, sprinkle confectioners' sugar and a little orange zest over clafouti. Serve dessert warm with vanilla ice cream or sweetened whipped cream. Clafouti is best served and eaten the same day it is made.
Canned (and drained) pitted cherries may be substituted for the fresh cherries in this recipe or you may use other fresh fruit that is available to you instead of cherries, such as blueberries, pears, plums, peaches, apricots or blackberries.
Makes 6-8 servings.
Date: August 1, 2004