cherry clafoutis

[Natasha]

Didn't witchypoo post a recipe for this some time ago? I have some cherries and need a quick snack for a get-together...

[witchypoo]

softened butter
1 1⁄4 c milk
6 T granulated sugar
2 T kirsch or chambord
1 T vanilla extract
6 eggs
pinch of salt
3⁄4 c flour
3 c cherries, pitted or unpitted
powdered sugar

oven at 425°.  grease a pie plate with butter; set aside.  whisk together milk, sugar, liqueur, vanilla, eggs, and salt.  add flour and mix until smooth.

arrange the cherries in pie plate in a uniform layer.  pour the batter over the cherries.  bake until a skewer inserted into batter comes out clean and a brown crust has formed on top and bottom, about 30 minutes.  dust with powdered sugar.

[Natasha]

Thank you, sounds great. The only liqueurs I have are grand marnier and limoncello; those wouldn't be good substitutes for the liqueur, would they?

[caribougrrl]

witchypoo's is probably tastier, but Julia Child's recipe does not use liqueur:

https://www.epicurious.com/recipes/member/views/julia-childs-clafoutis-1270672

[Natasha]

That one might be better also because it uses less eggs and I'm making another eggy dish. Have you made it?

[caribougrrl]

That one might be better also because it uses less eggs and I'm making another eggy dish. Have you made it?

yes, it's my go-to recipe for clafoutis... but I don't always do the par-bake with the small amount of batter before adding cherries, only if the cherries are heavy

[witchypoo]

Thank you, sounds great. The only liqueurs I have are grand marnier and limoncello; those wouldn't be good substitutes for the liqueur, would they?

i would just omit the liqueur.

[merigayle]

I've made a blueberry one and loved it.

[witchypoo]

it's a flaugnarde if it's made with blueberries (this is one of my tiny pet peeves - clafoutis is made with cherries).

[Natasha]

I made it and it was good. My favorite thing is how easy it was... wow! The hardest part was pitting the cherries, and that only took a few minutes.

[caribougrrl]

I made it and it was good. My favorite thing is how easy it was... wow! The hardest part was pitting the cherries, and that only took a few minutes.

I usually leave the pits in and just warn people... I have a possibly irrational belief that like skin-on-bone-in meat, the taste is better when cooked with the pits...


but yes, extremely easy dessert

[witchypoo]

i also find it tastes better if one leaves the pits in the cherries.

[Natasha]

I'll try it with the pits next time. And I'll try witchy's recipe for comparison. 

[merigayle]

it's a flaugnarde if it's made with blueberries (this is one of my tiny pet peeves - clafoutis is made with cherries).

what if it is made with peaches?