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Author Notes: Actually, I'm not sure if it's a clafoutis or a clafouti; I've seen it spelled both ways. I learned about it from Mark Bittman's "How to Cook Everything," the best cookbook in the world, and I have played with his basic recipe (sorry, Mark!) to come up with one that more custard-like and incorporates whatever kind of fruit I have on hand; I've done them with cherries, peaches, blackberries, blueberries, raspberries, pears, plums....well, you get the idea. I love the fact they're an easy, quick dessert that gets raves from your guests, and the leftovers are just marvelous for breakfast the next day! - Kayb
- 2 cups halved, pitted Bing cherries
- 1 cup half-and-half
- 1 cup sugar
- 3 large eggs, beaten
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 tablespoons amaretto, OR
- 1 teaspoon almond extract
- 1/2 cup sweetened creme fraiche, for serving
- Put halved, pitted cherries in the bottom of a buttered or cooking-sprayed deep dish pie plate or 8 x 8 baking dish.
- Whisk together half-and-half, eggs and flavorings. Whisk in sugar, and then flour, until smooth. Pour over cherries.
- Bake in 350-degree oven, until barely golden brown and puffed, about 20 minutes. (Custard will deflate when it cools; that's OK.)
- Serve warm or at room temperature, topped with a dollop of slightly sweetened creme fraiche. If you have leftovers, let them come back to room temp, or nuke briefly in microwave, before serving.
- This recipe was entered in the contest for Your Best Recipe for Cherries