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Sour Cherry Clafouti
If you can't find sour cherries, sweet cherries would also work in this recipe, as would another seasonal fruit like blueberries or raspberries.
Serves 8
45 minutes preparation time
35-45 minutes baking time
1 pound sour cherries (about 3 cups before pitting), pits removed
1/2 cup plus 1 tablespoon granulated sugar, divided
3 eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup unbleached all purpose flour
1 cup whole milk
2 tablespoons unsalted butter, melted and cooled
confectioners' sugar for serving
Preheat oven to 350 degrees. Butter a 9-inch pie plate or 2-quart baking pan.
Toss the cherries with 1 tablespoon of sugar. Layer them in the bottom of the baking pan.
Combine the remaining sugar, eggs, salt, extracts, flour, milk and butter in a blender and blend until the mixture is smooth. Pour the batter over the cherries.
Bake until the clafouti is puffed and golden brown, and a knife inserted in the center comes out clean, 35 to 45 minutes. Transfer the clafouti still in the pan to a cooling rack to cool. Serve slightly warm or at room temperature. Just before serving, add a sprinkle of confectioners' sugar.