May

Tried & True: Cherry Clafouti

By Lys

Here’s what is on the agenda this week at the Lys’ household – Cherry Clafouti

I’ve had good success making this, both as individual clafoutis and as one big clafouti. Want to achieve heights of nirvana – serve it with a scoop of vanillla or pistachio ice cream.

You can make a clafouti with mostly any fruit but since I saw some gorgeous cherries at the Fresh Market this week, I’m going to use those. I’ve also been able to use thawed frozen berries, cherries, etc. Whatever I have on hand, I can pull it off. So yes, this recipe is one of my “Tried & Trues.”

Why don’t you make something special this weekend. I guaratee you will have people clamoring for more:

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Cherry Clafoutis

Recipe courtesy of Emeril Lagasse

4 eggs
1 cup sugar
1 vanilla bean, split in half
1 tablespoon brandy
1 cup flour
1 1/2 cups milk
1 pound stoned cherries

Preheat the oven to 350 degrees F. Grease an oval ovenproof dish about 13 inches long. In a mixing bowl, whisk the eggs and 1/2 cup of the sugar. Scrape the vanilla bean and add the pulp to the egg mixture. Stir in the brandy and flour. Whisk in the milk to form a smooth batter. In a mixing bowl, toss the cherries with the remaining sugar. Place the cherries in the ovenproof dish. Pour the batter over the cherries and place in the oven. Bake for 40 to 45 minutes or until the cake is sponge like. Remove from the oven and cool for 5 minutes before serving. Serve the clafoutis warm. Garnish with powdered sugar.

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