Cheap Cherries Mean Clafoutis Heaven
There's a bumper crop of cherries this summer, so I'll be making cherry clafoutis every day this week. I have several different recipes for this classic French dessert, and even the richest and creamiest one is a cinch to make.
I'm partial to a recipe from Martha Stewart Living which calls for a full cup of heavy cream and the seeds from a whole vanilla bean. I love how those tiny black flecks look and taste. I'm not crazy about the kirsch in this recipe, so I add vanilla extract to the batter instead.
In France, cherry clafoutis is so common, you can even buy it in the train station, but I think it makes an beautiful party dessert. Whether you eat it on the run or at a special soirée, don't let cherry season go by without giving clafoutis a try.
Martha Stewart's Cherry Clafoutis
Ingredients:
1 tablespoon unsalted butter
1-1/2 pounds cherries, pitted
3 tablespoons all-purpose flour
Pinch of salt
1/4 cup granulated sugar
4 large eggs
2 large egg yolks
1 cup milk
1 cup heavy cream
1 vanilla bean, split and scraped
3 tablespoons kirsch
Confectioners' sugar, for dusting
Directions:
1. Preheat oven to 375 degrees. butter a 10-inch porcelain tart dish, and fill with cherries. Set aside.
2. Sift flour and salt together into a large bowl. Add sugar. Gradually whisk in whole eggs, egg yolks, milk, and cream. Add vanilla-bean scrapings and kirsch; whisk to combine.
3. Using a sieve, strain the batter over the cherries. Bake until puffed and browned, about 45 minutes. Let cool until warm; it will sink slightly. Dust with confectioners' sugar, and serve.
Serves 8
"From Martha's Kitchen", Martha Stewart Living, July/August 2000
My kitchen notes: Instead of a porcelain tart dish I use a 10-inch glass pie plate because that's what I already own. After buttering the plate, I like to dust it with sugar. I don't care for the kirsch and add vanilla extract to the batter, 1 to 2 teaspoons. I prefer to serve clafoutis at room temperature, so I'll make it in the morning and serve it for dinner. Refrigerate any leftovers; they're great for breakfast.
--Tracy Schneider
wlan router on September 25, 2009 at 02:01 AM
Hi Tracy, thanks for dropping by my blog! Your cherry clafouti looks really yummy. I will definitely try to make it....