Cherries are fantastic little fruit. For some reason, just seeing them, puts a smile on my face. Yum! Well, recently I found this recipe by none other than Julie Child from food.com & it is a winner.
You’ll need quite a bit of prep time, but the baking part is quick-quick. Here goes:
Julia Child’s Cherry Clafouti, serves 6 – 8
1 1/4 cups milk
2/3 cup sugar, divided
1 tablespoon of vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
powdered sugar, for garnish
Preheat oven to 180°C. Start by removing the pips from the cherries, as this takes quite a bit of time. Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt & flour. Lightly butter an 2 litre baking dish & pour just enough of the blended mixture over the bottom to cover it (+/- 6mm). Set the remaining batter aside. Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don’t turn the oven off, yet). Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar.
Pour the remaining batter over the cherries and sugar.
Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown. Insert a knife into the centre – if it comes out dry, your clafouti is cooked. Sprinkle with powdered sugar & serve warm.
Oh my word, this is so good! It can also be served as breakfast, but I would probably only recommend this type of over indulgence over the festive season & then throw in some cream or mascarpone cheese for good measure…
Note: I’ve reworded the recipe ever so slightly.