Cherry Clafoutis

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Make this French dessert, cherry clafoutis with Kirsch, fresh cherries, eggs, sugar, and vanilla extract. Recipe shared by Chef Patrick Mulvaney on Bringing It Home with Laura McIntosh.

Ingredients

  • 4 tablespoons Kirsch (cherry brandy is an acceptable substitute)
  • 1 lb. fresh cherries, pitted
  • 3.5 oz. milk
  • 1/2 cup cream
  • 1/4 teaspoon vanilla extract
  • 4 eggs
  • 5 oz. superfine sugar
  • 2 tablespoons all purpose flour
  • salt
  • butter and superfine sugar for greasing and sprinkling

Directions

  1. Sprinkle kirsch over cherries and let macerate.
  2. Combine milk, cream and vanilla in a small sauce pan, bring just to a boil and remove from heat.
  3. Whisk eggs and sugar in bowl until light yellow and creamy.
  4. Stir in flour and salt until just smooth.
  5. Temper warm eggs into mix, being careful not to scramble.
  6. Grease an ovenproof dish,we use individual ramekins, put in a layer of cherries and pour the batter over.
  7. Bake at 350 for 25min or until a toothpick inserted in the dough comes out clean.
  8. Serve warm with sweetened crème Fraiche, whipped cream or your favorite ice cream.
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