Cherry Clafoutis
My Cherry Clafoutis
Last weekend I hosted a dinner party/committee meeting here at our home. As I planned my menu I was looking through this wonderful French cookbook that our kids Anita & Neil gave to me for Christmas.
Here are some of the reasons I like this recipe:
- It’s easy
- it can be prepared early in the day
- it’s not too sweet
- it’s creamy & luscious
Cherry Clafoutis
¾ cup of thick cream
1 teaspoon of vanilla
½ cup of milk
3 eggs
¼ cup sugar
2/3 cup flour
1 Tablespoon of kirsch (cherry brandy)
1 lb of cherries ( Used 1 jar of pitted cherries drained)
Confectioners sugar for dusting
Preheat the oven to 350°. put the cream in a small saucepan. Add the vanilla and heat gently for a couple of minutes, then remove from heat, add the milk and cool.
Whisk the eggs with the sugar and the flour then stir into the cream. Add the kirsch and cherries and stir well. Pour into a 9″ round baking pan and bake for 30-35 minutes or until golden on top. Dust with confectioners sugar when ready to serve.
Serves 6
It’s super easy, yummy and very french.
Anita says:
yummmmmm!