For me, summer always revolves around the best fresh, locally-grown produce. Here is Western New York the summer always seems so short, but our growing season is jam-packed with amazing fruits and veggies. We are lucky enough to live in an area where we can buy lots of local produce. No summer would be complete without delicious dark cherries. One of my favorite desserts to make during cherry season is a Cherry Clafoutis. If you haven’t tried one before, a clafoutis is a “French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter.”
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You can whip up this recipe in your blender in just a few minutes and have your clafoutis out of the oven in less than an hour. One thing that will make your life exponentially easier is a cherry pitter. I’m not really one for kitchen gadgets (you can read this post to see how I feel about unitaskers), but a cherry pitter is one thing I do keep in my kitchen drawer. I like to bake my clafoutis in my 10-inch Lodge cast iron skillet, but any similar capacity baking dish will work.
Ingredients
4 eggs
½ cup sugar
½ teaspoon salt
1 cup milk
1 tablespoon vanilla extract
2 tablespoons butter, melted
¾ cup all-purpose flour
2 cups dark cherries, pitted and halved
Powdered sugar for dusting
Directions
Preheat oven to 350°F
Pit and halve cherries using cherry pitter and set aside
Butter and lightly flour baking dish and set aside
In blender, combine eggs, sugar, salt, milk and vanilla and blend just until combined
Add flour and blend again just until combined, then add melted butter and blend again
Pour batter into the prepared dish
Add the cherries, placing the cut side up
Bake at 350°F for 45 minutes (or up to an hour if needed) until the custard is set. A toothpick inserted into the middle of the clafoutis should come out mostly clean
Remove from oven and let cool
Serve your cherry clafoutis warm or at room temperature, and dust with powdered sugar just before serving
