Cherry Clafoutis (works with figs, apricots, etc.)
Author: Keith Snow
Ingredients
1 Tbsp. unsalted butter, room temperature, for greasing
1 1⁄4 cups whole milk
1/3 cup granulated sugar
2 Tbsp. kirsch, or substitute Cognac
1 Tbsp. pure vanilla extract
6 large farm-fresh eggs
Kosher salt
¾ cup (3½ oz.) AP flour
1½ lb. sweet red or black cherries stemmed pitted
Confectioners’ sugar, for dusting
Instructions
Set a rack in the center of the oven and preheat to 425°F. Grease a 9-inch cast-iron skillet or baking dish
In a blender, add the milk, granulated sugar, kirsch, vanilla, eggs, and salt. Blend for a few seconds to mix, then add the flour and blend until completely smooth, about 1 minute. Pour the batter into the prepared skillet, then distribute the pitted cherries evenly on the batter.
Bake until a golden-brown crust has formed on the top and bottom of the clafoutis, 35–40 minutes. Let cool to room temperature before dusting with confectioners’ sugar, best served with a nice cup of coffee.
