This beautiful cherry clafoutis has been on my “to make” list longer than cherries have been in season. Lucky for me I procrastinated long enough that I was able to snatch up a beautiful basket of Cherries at the local farmers market to use in this simple and delicious dessert.
- 1 1/4 cups milk
- 2/3 cup of sugar, divided
- 3 eggs
- 1 tbsp, almond extract
- 1/8 tsp salt
- 1/2 cup flour
- 3 cups of cherries, pitted – you can leave them whole or halve them
- powdered sugar, for topping
- lemon, juice for topping
In your blender add the milk, 1/3 cup of sugar, eggs, vanilla, salt and flour. Blend. Pour 1/4 inch of the batter into a buttered medium-sized cast iron skillet ( or any oven safe skillet ). Bake until a thin layer begins to set, about 7-10 minutes. Remove from the oven cover with a layer of cherries. Sprinkle the remaining 1/3 cup of sugar over the cherries. Evenly pour on the remaining batter. Bake for 45 minutes or until nicely browned and puffed.
To serve: Let cool slightly. Sprinkle with a little powdered sugar and a squeeze of lemon. Enjoy!
*Adapted barely from Julia Childs Cherry Clafoutis