“An elegant clafouti with incredible flavor--perfect for a special occasion! (Slightly adapted from a recipe in The Pacific Northwest/ Williams Sonoma New American Cooking.)”
READY IN:
1hr 15mins
SERVES:
6
YIELD:
1 clafouti
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Butter a 9" glass pie plate.
  2. Heat a large skillet over medium-high heat, and melt unsalted butter. Carefully mix in granulated sugar (2 tablespoons), dried sour cherries, and fresh or frozen sweet cherries; then cook, stirring as necessary, until hot and bubbling (about 2 minutes for fresh cherries--longer for the frozen variety). Stir in kirschwasser, remove from heat, and cover; leave covered for 10 minutes.
  3. In a medium mixing bowl, whisk together eggs and whole wheat pastry flour until well combined; then add granulated sugar (6 tablespoons), milk, vanilla extract, and salt, and whisk to create a smooth batter.
  4. Using a pierced spoon, move cherries from skillet to buttered glass pie plate--saving cherry liquid.
  5. Add cherry liquid to batter, and whisk to combine; then pour over cherries in glass pie plate (it will be very full).
  6. Bake clafouti for 45 minutes, or until risen and browned.
  7. Transfer baked claufouti to a wire rack to cool a bit before serving.
  8. Serve warm with a fine sprinkle of confectioner's sugar.

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