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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
How to Eat Cookies for Breakfast
Well, cookie butter that is
Eat cookies for breakfast.
Did you say vacation or cocktail?
It's time to travel.
The sauce savior.
Put cake on a pedestal.