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Cherry Clafoutis
Clafoutis aux cerises
A Recipe From: Limousin
An emblematic dessert from central France, clafoutis is a cross between a cake and a flan. When cherries are not available, substitute apricots, plums, apples, pears or prunes.

Skill Level: Easy
Serves: 6

Preheat the oven to 350ºF. Brush a 9" x 13" gratin dish with the softened butter. Combine flour and sugar in a bowl. Add the eggs and vanilla and whisk until blended. Gradually add the milk and cream, whisking continuously to avoid lumps. Whisk in the salt and kirsch. Spread the cherries over the bottom of the gratin dish. Pour the batter over the fruit. Bake until the clafoutis is lightly browned and a knife inserted into the custard comes out clean, 35 to 45 minutes. Cool completely. Sift confectioner's sugar over the top and serve the clafoutis directly from the gratin dish.

Sylvaine's tips
Cooks debate about whether the cherries should be pitted or not. If left whole, the juice will not "bleed" into and on top of the batter. Personally, I pit: it's a little bit more work upfront but a more enjoyable experience in the end. And I like the mingling of the flavors...

Recipe Contributed By
Le Cordon Bleu at Home

Recipe Category: Desserts

Unsalted butter, softened
1 cup flour
3/4 cup sugar
5 eggs
1 tsp vanilla extract
1 cup milk
1 cup whipping cream
Pinch of salt
2 tbsp kirsch
1 lb cherries, pitted
Confectioner's sugar for dusting

Wine Pairings

wine Cabernet d'Anjou-rosé demi-sec

wine White Zinfandel