Elizabeth Bard’s Cherry Clafoutis
This sweet summer recipe comes from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. The recipe for this delicious cherry dessert is published with the author’s permission.
Cherry Clafouti - Clafoutis aux Cerises
- ¾ cup Sugar
- 2 large Eggs
- 2 Egg Yolks
- ⅓ cup Flour
- 1 cup +1 tbsp 2 % Milk
- 1 cup +1 tbsp Light cream (18–20 % fat)
- 1 tbsp Amaretto, rum, or kirsch
- 1 pound Cherries, pitted
- Preheat your oven to 400°F.
- In a medium mixing bowl, whisk together sugar, eggs, and egg yolks until a light lemon yellow. Add flour; whisk to combine. Pour in milk, cream, and amaretto, whisking just to combine — this is like pan- cake batter; once you add the flour, you don’t want to overwork it.
- Butter and sugar a 10-inch ceramic tart mold (I sometimes skip this step and just line the dish with a big sheet of parchment paper).
- Put the cherries in the bottom of the mold. Give the batter a final stir and pour it in. Bake on the middle rack of the oven for 50 to 55 minutes, until well browned and fully set in the middle. Serve slightly warm or at room temperature (though I never say no to the leftovers straight from the fridge the next morning).