Cherry clafoutis

Hooray for cherry season!

I’ve been eating piles of fresh, sweet cherries this summer – they’re so good, I hope you have too.

And when you’ve had your fill of fresh cherries, try a summery cherry dessert, like this clafoutis.

The cherries are soaked in kirsch or cognac, set in an almond-scented custard filling, and baked just enough to soften them.

I’d say it’s easy-as-pie, but actually, this is way easier than pie – at least once you find a way to pit the cherries. I’d suggest either a diligent sous-chef or a cherry pitter gadget, like this one that handles four cherries.

The only downside is that your kitchen may look like a crime scene when you’re finished!

The custard is whizzed together in a blender or food processor in moments, and then it’s just a matter of assembly and baking:

It’s a lovely end to a summer dinner, especially served chilled – if you can wait that long to devour it!

Cherry clafoutis

1 lb cherries
2 tbsp kirsch, cognac, or other liqueur (optional)
4 eggs
3/4 cup creme fraiche
3/4 cup skim milk
1/4 cup sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 cup flour
Pinch of salt
Remove cherry pits but leave whole.  Toss with liqueur, if using, and leave for 30 minutes.

Preheat oven to 400º and butter a pie dish.

Combine eggs, creme fraiche, milk, sugar, vanilla, and almond extract in blender or food processor.  Whiz together for a few seconds.  Add flour and blend until just incorporated.

Spread cherries in bottom of pie dish, discarding liquid.  Pour batter over top.

Bake 25-30 minutes, until edges are puffed and golden and middle is just set.

Serve room temperature or chilled.  If desired, dust edges with powdered sugar before serving.