Clafoutis A delicious Montmorency cherry clafoutis dessert. Serves 4 Ingredients: 3 eggs, 1/2 cup sugar, 1 cup whole milk, 4 tbsp unsalted butter, 1 vanilla bean, 1 cup all purpose flour, 2 tbsp brandy, 2 cups boiling water, 2 cups dried Montmorency cherries Instructions: 1. Preheat the oven to 350 degrees. 2. Soak the cherries in the brandy and boiling water for 30 minutes to rehydrate. Drain and set aside. 3. Place the milk and butter in a small sauce pan over medium heat. Cut the vanilla bean in half lengthwise and scrape out the seeds into the milk mixture. Heat just until the butter is melted and then set aside. 4. With an electric mixer, mix together the eggs and sugar until thick and pale yellow. 5. Mix in the flour until no lumps remain. Make sure not to over beat. 6. Add the warm milk into the egg mixture and mix well to incorporate. 7. Pour the batter on top of the cherries and bake for 30-40 minutes until puffed and golden brown. A toothpick inserted into the center of the clafoutis should come out clean. 8. Cool the clafoutis at least 1 hour at room temperature, top with confectionerˇ¦ˇ¦s sugar, and then slice and serve as is or accompanied by vanilla ice cream or whipped cream.
The Royal Ridge Fruit FamilyStoneridge Orchards

Breads and Desserts

Clafoutis

Ingredients

  • 3 eggs
  • 1/2 cup sugar
  • 1 cup whole milk
  • 4 tbsp unsalted butter
  • 1 vanilla bean
  • 1 cup all purpose flour
  • 2 tbsp brandy
  • 2 cups boiling water
  • 2 cups dried Montmorency cherries



Directions

  1. Preheat the oven to 350 degrees.
  2. Soak the cherries in the brandy and boiling water for 30 minutes to rehydrate. Drain and set aside.
  3. Place the milk and butter in a small sauce pan over medium heat. Cut the vanilla bean in half lengthwise and scrape out the seeds into the milk mixture. Heat just until the butter is melted and then set aside.
  4. With an electric mixer, mix together the eggs and sugar until thick and pale yellow.
  5. Mix in the flour until no lumps remain. Make sure not to over beat.
  6. Add the warm milk into the egg mixture and mix well to incorporate.
  7. Spray a 9 inch pie plate or cast iron pan with nonstick spray. Spread the drained cherries in a single layer evenly over the bottom of the pan.
  8. Pour the batter on top of the cherries and bake for 30-40 minutes until puffed and golden brown. A toothpick inserted into the center of the clafoutis should come out clean.
  9. Cool the clafoutis at least 1 hour at room temperature, top with confectionerˇ¦ˇ¦s sugar, and then slice and serve as is or accompanied by vanilla ice cream or whipped cream.