Cherry Clafoutis

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Cherries - stemmed, and
		Pitted if desired, see * Note
3 tablespoons	45ml	Kirsch
6 tablespoons	90ml	Granulated sugar - (to 8 tbspns)
3		Eggs
1		Vanilla bean or 1/2 tspn vanilla extract
2/3 cup	41g / 1.4oz	Unbleached or all-purpose flour - sifted
3/4 cup	177ml	Milk
1/2 cup	118ml	Yogurt
		Salt - to taste
		Butter - for greasing
		Powdered sugar - for dusting

Recipe Instructions

* Note: Traditionally, the cherries are unpitted to prevent cherry juice from leaking into the batter and discoloring it. If you fix it this way, be sure to remind guests that there are pits.

Toss cherries with kirsch and 2 tablespoons granulated sugar in bowl. Let sit 30 minutes. Drain liquid from cherries and combine with milk and yogurt.

Split vanilla bean and scrape out seeds. Beat eggs with seeds from vanilla bean in bowl of electric mixer, or with whisk, and add 4 to 6 tablespoons granulated sugar, depending on sweetness of fruit. Slowly beat in flour. Add milk mixture and dash salt. Mix together well. (Ingredients can also be combined in blender and mixed at high speed.)

Arrange cherries in greased 10-inch or 10 1/2-inch ceramic tart dish or clafoutis dish. Pour in batter. Bake at 400 degrees until top is browned and clafoutis is firm, about 45 minutes. Cool slightly on rack. Place 2 to 3 teaspoons powdered sugar in strainer and tap it above clafoutis to dust. Serve warm.

This recipe yields 6 to 8 servings.

Each of 8 servings: 178 calories; 88 mg sodium; 83 mg cholesterol; 3 grams fat; 29 grams carbohydrates; 6 grams protein; 0.20 gram fiber.

Source:
The Los Angeles Times, 05-31-2000

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