serves 8
Clafoutis is a classic country-French dessert of fresh fruit baked inside a simple batter. In France, sweet summer cherries are the preferred fruit for this dessert. Once you try it at home you'll understand why. It's so easy to prepare and the lightly sweet custardy batter of the claufoutis complements the natural winey-sweet flavor of the warm cherries. Wedges of warm clafoutis is often served with a spoonful of lightly sweetened whipped cream but, we like it simply dusted with a bit of powdered sugar just before serving.
1 tablespoon butter, softened
3 cups fresh sweet cherries
1 teaspoon cornstarch
1 tablespoon plus 1/3 cup sugar
1 ¼ cups milk
3 eggs
1 teaspoon pure vanilla extract
pinch salt
2/3 cup sifted flour
Preheat the oven to 350 degrees.
Grease the inside of a deep dish pie plate with the butter and sprinkle with a tablespoon of sugar for a thin even coating. Wash, stem and pit the cherries. Scatter into the pie plate in an even layer and sprinkle with the cornstarch.
Combine the remaining 1/3 cup sugar, milk, eggs, vanilla, salt and flour in a mixer or blender and blend or mix on high until completely lump free. Pour over the cherries and place in the oven to bake for 50 minutes or until nicely browned all over and a knife inserted in the middle comes out clean. Allow to cool for at least 10 minutes. Serve warm wedges finished with a dusting of powdered sugar.