Clafoutix Aux Cerisis

 

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Clafoutis is a French dessert from the Limousin region of France.The dish’s name derives from Occitan clafotís, from the verb clafir, meaning “to fill”. Traditionally, black cherries are arranged in a buttered dish and covered with a thick flan-like batter. After baking , the clafoutis is dusted with powdered sugar and is best served cold, sometimes with cream.

There are numerous variations of clafoutis that use other summer fruits, including red cherries, plums, prunes, peaches, apples, pears, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.

Ingredients:
21 ounces cherries
1 Tablespoon unsalted butter
1/4 cup confectioner’s sugar
2 Tablespoons Kirsch
4 eggs
1/2 cup sugar
1  cup all purpose flour
pinch of salt
1 teaspoon vanilla extract
3/4 cup milk or cream
1/8 cup melted butter
grated zest of one lemon

Directions:
Preheat the oven at 350°F.

Pitting the cherries. If a cherry pitter is not available, it’s easier and quicker to do this by hand, but you can also use this trick: Remove the stems, and then place the cherry on the opening of a bottle. The opening must be smaller than the cherry so that the cherry does not fall through.A wine bottle works perfectly  for  this purpose . Using a chopstick, press through the cherry, allowing the pit fall into the bottle.

In a large bowl, mix the cherries with the kirsch and confectioner’s sugar and set aside for 1 to 2 hours, at room temperature. Note: if canned cherries are being used, drain them before adding the kirsch and confectioner’s sugar or a soggy cake will be the result.

Use the butter to grease a round or oval baking dish. Sprinkle a generous tablespoon of sugar into the greased pan, and carefully rotate the baking dish so that the sugar is distributed evenly, even on the edges. Add the pitted cherries to the baking dish.

Sift flour into a bowl. Add sugar and slowly whisk in the milk until well-blended. Add the eggs, vanilla extract, almond extract and lemon zest and whisk until well blended and smooth.

Pour the egg mixture evenly over the cherries and bake for 45 minutes until golden brown. Remove from the oven and allow the to cool. Sprinkle with powdered sugar and serve.

 

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