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Cherry Clafouti

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Clafouti, a rustic French dessert, is made of fresh fruit and thick batter, baked until the batter forms a golden, puffy top. Cherries are the fruit most commonly used in clafouti, but plums, peaches, and pears are just as delicious.

Martha Stewart Living, July/August 2000 http://www.marthastewart.com/355532/cherry-clafouti
  • Serves 8

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.

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