Rustic French Dessert
As summer marches on, work has exploded for me and I’m finding the whole work/home life balance to be a bit challenging. I’ve been wanting to take advantage of all the stone fruit with more desserts, but it haven’t made as much I want.
I actually made this the other week, after seeing (once again) the recipe on Saveur.com. It’s derived from a dessert called ‘clafoutis Limousin’, which originated in the southern-central region of France. Any fruit can be used for this, but black cherries are the traditional choice.
The recipe called for kirsch – which I wasn’t familiar with. After a quick google search, I learned this is a German cherry liqueur and comes highly recommended for all desserts calling for stone fruit or berries, at least by David Lebovitz. So, off to the liquor store I went (any excuse, amiright??).
I’ve never made anything quite like this and it was a lot of fun.
Except for pitting the cherries.
I’ve never cooked with cherries much and I don’t have one of those automatic pitters, so this was manual and tedious for me.
But it came out great – it’s like a thick flan, filled with cherries.
- 1 tbsp unsalted butter, softened
- 1 ¼ cups milk
- 2/3 cup sugar, divided
- 2 tbsp kirsch
- 1 tbsp vanilla extract
- 6 eggs
- kosher salt, to taste
- ¾ cup flour
- 3 cups black cherries, pitted
- powdered sugar, for dusting
**If possible, soak cherries overnight in brandy or kirsch, and a little fruit juice.
Preheat oven to 350. Grease a cast iron pan or baking dish with butter; set aside. Combine milk, 1/3 cup sugar, kirsch, vanilla, eggs and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth – about 1 minute.
Pour a ¼” layer of batter in the pan. Set over moderate heat until a film of batter has set in the bottom of the dish after a few minutes. Remove from heat.
Distribute cherries evenly over the batter film. Top the cherries with remaining 1/3 cup sugar. Pour batter over cherries, filling the pan up. Place in oven and bake until a toothpick comes out clean and a golden brown crust has formed on top and bottom of clafoutis – about 50-55 mins.
Dust with powdered sugar before serving.