Cherry Clafoutis

We are on a French food kick! The more I read about French cooking the more I realize that it isn't all fancy sauces and expensive cuts of meat, but simple food made from really great ingredients. Well simple food, with cream and really great ingredients. I have bought more cream in the last few weeks then I have in my life as a cook. (That said, I don't think the food is all that bad for you, but I am eating lighter for lunch!)

When the weather turns colder I tend to keep the oven on to make the house toastier. This weekend while roasting up dinner (that recipe to come), I decided to whisk together a clafoutis. A clafoutis is sort of like a cross between a custard and a bread pudding with fruit in it. Most of the recipes I have found call for unpitted cherries. I think this is a bit dangerous, even if the pits empart a slight almond flavor. I have also made a clafoutis with rhubarb. (Just make sure to toss the tart fruit with extra sugar before mixing it into the batter.)


I received a jar of sweet cherries canned in amaretto. They were perfect in this dessert. This is a simple, quick dessert which looks beautiful spooned onto a pretty plate and sprinkled with powder sugar. I getting so brave with this French cooking, I may need to attempt a souffle sometime soon!


Cherry Clafouti
Adapted from The Food of France

2 cups pitted cherries (fresh or canned) or other fruit
1/4 cup sugar
2/3 cup flour
3 eggs
1 1/4 cup milk, or you can do 1/2 of the liquid as cream, if you have some extra laying around.
1 teaspoon vanilla
1 tablespoon amaretto or kirsch

1. Heat oven to 350 degrees.
2. In a medium bowl combine eggs, sugar and flour. Add milk, vanilla and amaretto.
3. Finally stir in the fruit.
4. Pour into a baking dish. I have a rustic looking one I love!
5. Bake 40 - 45 minutes. The top tends to puff when it is done, but will fall as it cools. Serve with whipped cream or powdered sugar.