Cherry Clafouti

Having so many cherries I have been looking for new recipes. I found this recipe online, but don't remember where. It was so good and easy to make, except for pitting all the cherries. I understand it is a traditional french recipe and can be made with other fruit.

Cherry Clafouti

1 tablespoon unsalted butter at room temperature

1/3 cup plus 1 tablespoon granulated sugar

3 extra large eggs at room temperature

6 tablespoons all purpose flour

1-1/2 cups heavy cream

2 teaspoons pure vanilla extract

1 teaspoon grated lemon zest

1/4 teaspoon salt

2 tablespoons Brandy or Kirsch

1 1/2 lbs. fresh cherries, washed and dried

Confectioner's sugar

Preheat oven to 375 degrees. Butter a 10 x 1 1/2 round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar. (Note: I used two pie plates for this recipe)

Beat the eggs and the 1/3 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed mix in the flour, crea, vanilla extract, lemon zest, salt, and Brandy. Set aside for 10 minutes.

Meanwhile, pit the cherries. Arrange in a single layer, packed together, in the baking dish. Pour the batter over the cherries and bake until the top is golden brown and the custard is firm, 35-40 minutes. Serve warm or at room temperature, sprinkled with confectioner's sugar.

I was given one tip from a friend: Don't make the custard too deep and it will come out the best.

Enjoy!