5 (3)


Cherry Clafoutis

Cherry Clafoutis
Los Angeles Times

I've always tried to follow the advice my mother gave me a long time ago about dinner party menus: "Your guests, especially the men, will always remember the dessert." I've never been much of a pastry chef, but I do ... Read more

Total time: 1 1/2 hours | Serves 6 to 8
  • 1 1/2 pounds cherries, stems removed, pitted if desired
  • 3 tablespoons kirsch
  • 6 to 8 tablespoons granulated sugar
  • 3 eggs
  • 1 vanilla bean, split and seeds scraped, or 1/2 teaspoon vanilla extract
  • 2/3 cup sifted unbleached or all-purpose flour
  • 3/4 cup milk
  • 1/2 cup yogurt
  • Salt
  • Butter, for greasing
  • Powdered sugar for dusting

Step 1Toss cherries with kirsch and 2 tablespoons granulated sugar in bowl. Let sit 30 minutes.

Step 2Drain liquid from cherries and combine with milk and yogurt. Beat eggs with seeds from vanilla bean in bowl of electric mixer, or with whisk, and add 4 to 6 tablespoons granulated sugar, depending on sweetness of fruit. Slowly beat in flour. Add milk mixture and dash salt. Mix together well. (Ingredients can also be combined in blender and mixed at high speed.)

Step 3Arrange cherries in greased 10-inch or 10 1/2-inch ceramic tart dish or clafoutis dish. Pour in batter.

Step 4Bake at 400 degrees until top is browned and clafoutis is firm, about 45 minutes. Cool slightly on rack. Place 2 to 3 teaspoons powdered sugar in strainer and tap it above clafoutis to dust. Serve warm.

Note: Traditionally, the cherries are unpitted to prevent cherry juice from leaking into the batter and discoloring it. If you fix it this way, be sure to remind guests that there are pits.


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