Cherry Clafoutis Recipe
Sweet and fruity
A French dessert classic, clafoutis is traditionally made with perfectly ripe and juicy cherries that nestle within a lightly sweetened custard. Our version is elevated with the addition of a splash of Luxardo, a maraschino liqueur that adds depth and a touch of nuttiness. If unable to find it, substitute another type of fruit liqueur, almond extract, or simply omit it.
Cherry Clafoutis
Needed: Le Creuset 2-quart baking dish
Serving Size: 6
Cook Time: 1 hours 10 minutes
Ingredients:
Equipment:
Directions:
Preheat oven to 350˚F. Rub butter all over the inside of a 2-quart baking dish. Set aside.
Place milk, 2/3 cup sugar, eggs, liqueur, salt and flour in a blender. Blend to combine well.
Pour about 1/3 of the batter into the baking dish. Place in preheated oven, and bake just until top is set, about 10-15 minutes. Remove dish from the oven, and scatter cherries all over the batter in the dish. Sprinkle the cherries with 2 tablespoons more sugar, and then pour the remaining batter over the cherries. Place dish back in the oven and bake until puffed and lightly browned, about 50-60 minutes longer. A knife inserted in the middle of the custard should come out clean.
Remove from the oven, and sprinkle with powdered sugar. Serve warm or at room temperature.
Bake 40 to 45 minutes or until golden brown, rotating once halfway through cooking. If the center begins to inflate too much, poke a small hole in the filling to release some steam.
Remove from the oven and let rest in the pan 20 minutes before slicing and serving. Garnish with a drizzle of olive oil and a few torn oregano leaves.
