Name: Cherry Clafoutis Limousin
Yield: 6
Cuisine: French
Ingredients: Filling:; Full bag ripe black cherries – approximately 1 1/2 pounds (either fresh, then pitted dark red cherries or two (2) well drained cans of Bing cherries); 1 teaspoon of McCormick Valencia orange peel; 2 tbs. vanilla sugar* (we purchased a small jar of lemon flavored cane sugar to sprinkle over the warm clafoutis just prior to serving; 1 1/4 cup of half and half; 1 jigger (or two) of Kirsch (while Kirsch is considered an optional ingredient, we don’t consider it optional as it imparts just un petit kick to the cherries); Batter:; 1 3/4 cups sifted all purpose flour; 2 1/2 teaspoons double acting baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons real vanilla extract; 1/2 cup butter, soft; 3/4 cup sugar; 1 large egg; 2/3 cup milk or

Description

Cherry Clafoutis, which is a batter based cake-like dessert, is one of the most famous desserts of southwestern France.

Scale

Ingredients

Filling:
Full bag ripe black cherries – approximately 1 1/2 pounds (either fresh, then pitted dark red cherries or two (2) well drained cans of Bing cherries)
1 teaspoon of McCormick Valencia orange peel
2 tbs. vanilla sugar* (we purchased a small jar of lemon flavored cane sugar to sprinkle over the warm clafoutis just prior to serving
1 1/4 cup of half and half
1 jigger (or two) of Kirsch (while Kirsch is considered an optional ingredient, we don’t consider it optional as it imparts just un petit kick to the cherries)
Batter:
1 3/4 cups sifted all purpose flour
2 1/2 teaspoons double acting baking powder
1/2 teaspoon salt
1 1/2 teaspoons real vanilla extract
1/2 cup butter, soft
3/4 cup sugar
1 large egg
2/3 cup milk or

Instructions

Butter a shallow dish (we used a Corning Ware “French White” stoneware 9 inch pie plate). Their quiche pan works equally well as long as you pour the batter carefully. Please note that the dish may not hold the entire amount of batter.
Heat the dish in a warm oven (375* F) while you prepare the cherries.
If you are using fresh cherries, make sure you pick out all the stems, wash them and then dry gently with paper towels. Pit them, place in a small bowl and then pour the kirsch over the cherries making sure to cover evenly.
You will need to drain them again before assembling the clafoutis. Save a few tablespoons of the liquid to add to the batter.
Canned cherries will need to be drained well and then dried with paper towels.
Set aside while you prepare the batter.
Beat the eggs and add the dry ingredients (and a couple tablespoons of the kirsch marinade if you decide to kick it up a notch). Mix well to obtain a smooth batter.
Prepare the batter for the Cherry Clafoutis recipe in a food processor or use an immersion blender if you are in a hurry.
Remove the dish from the oven, and cover the base of the pie plate or pan with the cherries.
Pour the batter evenly over the fruit and quickly put the dish back into the oven.
Bake the clafoutis for 35-40 minutes until the batter has risen and the batter is firm (but not hard) to the touch and golden brown.
Another version: Combine the cherries with the lemon juice. Place them in a buttered 8 x 8 x 2 baking dish. Mix the sugar, salt, and flour then sprinkle evenly over the cherries. Dot with butter and set aside while you make the batter. Sift together the first three batter ingredients. Add to flour mixture alternately with the milk. Beat the batter for 1 to two minutes. Spread over the cherries. Bake in a preheated oven (350*) for 50 minutes or until a toothpick comes out clean.
Cut into squares and serve warm or cold.