From David Lebovitz, a marshal of French desserts, comes the simplest and fastest treat on this list: clafoutis, a puffed, pancake-y fruit dessert that I might call the French cousin of the Dutch baby.
All you need is a blender, or a powerful whisking arm, and 45 minutes. (You don't even need a cherry pitter if you've got a bottle and a straw—or if you don't mind giving your dentist anxiety.)
As the clafoutis bakes, the batter puffs, subsuming the cherries; it stays eggy and spongey in the middle while crisping and browning along the vessel's perimeter—and that certainly means you must try at least one scoop from each area.
1 1/4 pounds
(570 grams) sweet cherries
large eggs, at room temperature
(65 grams) all-purpose flour
almond extract (optional)
(100 grams) plus 3 tablespoons (38 grams) sugar, divided
Heat the oven to 375° F (190° C). Grease a 2-quart shallow baking dish liberally with butter.
Stem and pit the cherries and lay them in a single layer in the baking dish.
Working with a stand blender or an immersion blender and a bowl, blend the eggs, flour, extracts, 1/2 cup sugar, and milk together until smooth.
Pour the batter over the cherries and sprinkle with remaining 3 tablespoons sugar.
Bake the clafoutis until the custard is just set; a knife poked in the center should emerge relatively clean after about 45 minutes. Serve the clafoutis warm, at room temperature or cold. It can be made up to a day in advance and refrigerated overnight.
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.