Ingredients
- 4 cup sweet cherries
- 1/2 cup turbinado sugar
- 1 tbsp kirsch
- 6 eggs
- 1 cup whole milk
- 2/3 cup crème fraîche
- 2 tsp pure vanilla extract
- 6 tbsp flour
- pinch salt
- 1/3 cup sliced almonds, lightly toasted
- confectioners' sugar (optional)
Directions
Wash and stem the cherries and pit if you prefer; pat dry. In a bowl, toss the cherries with 2 tablespoons of the sugar and the kirsch, more or less as you like to taste. Set aside at room temperature for at least 20 minutes, allowing the flavors to meld.
Preheat the oven to 400°F.?
Generously butter a 9-inch cast-iron skillet or earthenware dish. Scatter the cherries?in the bottom of the dish.
Combine the remaining 6 tablespoons sugar, the eggs, milk, crème fraîche, vanilla, flour, and salt in a blender. Blend to combine thoroughly; strain if necessary to remove any lumps of flour, then whisk back in by hand.
Pour the custard over the cherries. Bake the clafoutis for 35 to 40 minutes, until puffy and golden and just set in the middle. Sprinkle with the toasted almonds and dust with confectioners’ sugar, if you like, before serving.
Recipe and photo from Plum Gorgeous: Recipes and Memories from the Orchard by Romney Steele/Andrews McMeel Publishing, 2011.
