Sunday, July 27, 2014

Cherry clafoutis

It's cherry season. Sometimes, lured by beautiful fruit and sale prices, too many cherries are purchased, then start to go soft before all can be eaten fresh. Don't fret; make cherry clafoutis.  The husband emailed this recipe from The Awl to me three years ago with the subject line "this sounds good."

2 c pitted cherries
3 eggs
1 c sugar
1/2 c flour
1/4 tsp salt
1 c milk
1 1/2 tsp vanilla
2 tsp kirsch, grand marnier or cointreau OR 3/4 tsp almond extract OR add 3/4 tsp additional vanilla

Heat your oven to 350 degrees.

Grease a 9x9 baking pan (or a glass pie plate, which might be prettier if you were having company), then put the pitted cherries into the pan.

Whisk together the eggs, sugar, flour and salt. Then add the milk, vanilla, and other flavoring. Whisk until blended, then pour over the cherries. You may need to push a few cherries back into the space opened by the batter pouring in.

Bake for 40-50 minutes.  It's done when the top is light brown; the center might seem to be a bit unset, but it's fine.

Serve warm with some vanilla ice cream. Leftovers are good cold for breakfast. (It has fruit, so it's healthy, right? And eggs! It has eggs. It's breakfast.)

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