Description
This French dessert mixes cherries from the farm in a homemade custard.
Ingredients
Scale
- Approximately 1 lb cherries, pitted (from Norman’s Orchard, Northhill Orchard & Supply)
- ½ cup (64 g) all-purpose flour, sifted
- ½ tsp baking powder
- Pinch of coriander (cinnamon or allspice pair nicely)
- Pinch of salt
- 4 tbsp (2 oz) unsalted butter
- ½ cup (100 g) sugar
- 3 large eggs
- 2 tbsp Nocino (kirsch, cognac or other brandy) (from Faccia Brutto, Forthave Spirits, Watershed Distillery)
- 1½ tsp vanilla extract
- 1 cup whole milk (from Marburger Dairy)
- Powdered sugar for dusting
Instructions
- Center rack in oven and preheat to 350 degrees. Use a 9” pie plate, a porcelain quiche pan or another 1 qt capacity ovenproof pan (preferably not metal).
- Butter pan and place on parchment-lined rimmed baking sheet.
- Pit cherries and slice in half. Arrange evenly on the pie plate.
- In a medium mixing bowl, whisk together flour, baking powder, spice and salt.
- Melt butter in a medium saucepan, remove from heat and whisk in sugar. Once fully mixed, whisk in eggs one at a time, followed by liquor and vanilla. Whisk in the dry ingredients without over-mixing. Stir in milk to make a pourable batter, a few lumps are ok.
- Pour the batter over the fruit.
- Bake for 60-70 minutes until the fruit is bubbling. The clafoutis batter will be puffed across the center and firm to touch. The surface will be golden and cracked.
- Transfer the dish to a cooling rack. Dust with powdered sugar once cool.
