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Try some cherry clafoutis for dessert. Photo by Daniboy.
When I first sent out a request to family and friends for their favorite recipes to share, my good friend Susan M. was one of the first to respond. Susan and her husband are world travelers, and see the fun in everything they do. So of course I trust her with this yummy-sounding recipe, and am anxious to try it soon. She got it from a friend in France, and added her own special touches.
What is clafoutis, you may ask? Merriam-Webster defines it as, “a dessert consisting of a layer of fruit (as cherries) topped with batter and baked.”
Susan describes it as a baked fruit dessert with lots of custardy goodness. She recommends using a kitchen scale to measure the ingredients – it's a lot easier than messing with measuring cups.
That being said, here’s what you’ll need:
- 1 pound cherries, pitted
- 3 eggs
- 125 gr. (4 oz. by weight, not by volume) sugar
- 80 gr. (3 oz. by weight, not by volume) flour
- 1 cup milk
- 1 Tbs. melted butter
- A dash of Kirsch or Amaretto
Directions:
- Place the fruit in a greased 9x9 or 9x13 glass baking dish, a cake pan, or whatever else is handy.
- Beat the eggs in a mixing bowl and add the remaining ingredients, ending with the melted butter and liqueur.
- Beat until mixed and pour the batter over the fruit.
- Bake for 45 minutes at 350°.
- Enjoy it warm or at room temperature, with a little powdered sugar sprinkled on top or accompanied by a scoop of vanilla ice cream.
That sounds absolutely delish. If you decide to hop on the clafoutis bandwagon after this, Ina Garten (my idol, if you didn’t know) has a recipe for pear clafoutis. I imagine you can use just about any kind of fruit to make this dessert, and it will be wonderful.
As a friend of mine (who is 6’5”, by the way) once said, “There’s always room for dessert.” I’ve also heard, “Life is short; eat dessert first.” Whatever motto you choose, bon appetit.
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