Fresh Cherry Clafouti
This dish has originated from the Limousin region of France. Traditionally this country dessert is layered batter and fruit. Cherries are the fruit of choice, however plums, peaches and pears could be used. It is great served warm with fresh crème fraiche. It is accentuated by the addition of a great extract by Boyajian, if you cannot access the Boyajian, use vanilla.
Ingredients:
4 large eggs
1/4 tsp. Boyajian Cherry Extract, or 1 teaspoon vanilla
1 1/2 cups unbleached flour
6 tbsp. sugar
1 tbsp. brandy
1 3/4 cup milk
3 cups fresh B.C. cherries, pitted
Method:
1. Butter a 3 cup gratin dish. Preheat your oven to 350F degrees.
2. Lightly beat the eggs with the vanilla and sugar. Alternate the adding of the flour and milk, beating until the mixture is relatively smooth.
3. Spoon half the batter into the prepared pan, then evenly distribute half of the cherries. Top with remaining batter and then finishing with the cherries.
4. Bake for 45 minutes, or until the clafouti is lightly golden.
Serves 6 - 8.
