Clafoutis aux Cerises

It's cherry season. All around New York fruit vendors and grocery stores are stocked. If you look carefully you can stock up for cheap, especially when you buy in bulk. But what to do with those five pounds of cherries you just bought? Eat a ton fresh, and then use what you have left for a dessert, like this one.

Clafoutis aux Cerises:

Cherries

6 eggs 140g Sugar 140g Flour 100ml Cream 400ml Milk

1t Vanilla extract 20ml Amaretto, Rum, or Cognac 1 pinch of salt

The classic cherry clafoutis doesn’t involve removing the pits in the cherries before baking. This not only makes things easier for the one baking the dessert, but it also makes the dessert more home style. Just warn your guests so they won’t bite down on a pit and break a tooth.

Butter a Pyrex pie pan or large ramekin and place enough cherries in to fill the bottom of the pan. In a bowl, whisk the eggs and sugar. Add the flour and whisk until smooth. Add cream, milk, vanilla, liquor of choice, and salt and whisk together. Pour enough of this batter to cover the cherries and come up three quarters of the dish, the leftover liquid can be saved for a second clafoutis or something else. Bake at 350F or 160C for about 30-40 minutes, or until custard is set. Remove and cool.

Once cooled, sift powdered sugar on top, portion, and spoon a dollop of sweetened whipped cream on each piece. Enjoy.