It was delicious, and I’m thrilled to have two varieties that can take advantage of when different fruits are in season.
This Cherry Clafouti (clah-foo-TEE) recipe is a bit richer than the apple recipe, with more eggs.
A 9-10” baking
dish or cast iron skillet, buttered
3-4 cups fresh cherries, pitted
1/3 cup sugar
1 1/4 cups milk
2 TB kirsch
2 tsp vanilla
3/4 cup flour
Dash of salt
Preheat the oven to 400 degrees.
Butter the baking dish or skillet. Pit the cherries, using a cherry pitter or small knife and place them in the dish.
Put the eggs and sugar in the blender and blend until mixed, about 10-15 seconds. Add milk, kirsch, and vanilla and blend for a few seconds to mix. Add the flour and salt and blend for about 30 seconds, until it’s smooth and there are no lumps. If the mixture clots in the bottom, stop the blender, give a quick stir, and reblend.
Pour the mixture over the cherries in the baking dish. Bake for about 30 minutes, until puffy and golden brown. The Clafouti will puff up during baking but will fall as it cools—this is normal. Serve warm.
Tips from Jane
— Since I don’t make Cherry Clafouti or pie too often, I haven’t bothered to get a cherry pitter. If the cherries are nice and ripe, the pits will come out easily with a small knife. It may take a while before your fingertips lose the purple stain, but when you taste the clafouti you won’t mind at all!
— How do you stir something in a blender? With a chopstick, of course! Just turn the blender off and poke the chopstick down to loosen the flour that’s stuck. Only takes a couple seconds and the blending will be much easier.
— If you like, sprinkle powdered sugar on top when you take it out of the oven.