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Bon Appétit

Sweet-Cherry Clafouti

Chef Michael Presnal of The Federal Restaurant in Agawam, Massachusett, writes: "The recipe here was featured on one of my first menus as a chef, before I got into the kind of complex cooking I do now at The Federal. That was over ten years ago, but I still love making this dish at home. It calls for just a few fresh ingredients and takes only a couple of steps." A French country dessert that's like pudding and tender cake all in one.
By Michael Presnal

3.8

(6)

Recipe information

  • Total Time

    55 Minutes

  • Yield

    Makes 8 servings

Ingredients

1 cup sugar, divided
1/2 cup chilled mascarpone cheese or crème fraîche
1/2 cup heavy whipping cream, divided
2 tablespoons kirsch (clear cherry brandy), divided
1 pound frozen pitted sweet cherries, thawed
3 large eggs
1 vanilla bean, split lengthwise
3/4 cup sour cream
1/2 cup whole milk
6 tablespoons all purpose flour

Preparation

  1. Step 1

    Using electric mixer, beat 2 tablespoons sugar, mascarpone, 1/4 cup whipping cream, and 1 tablespoon kirsch in medium bowl until peaks form. Cover and chill topping until ready to use.

    Step 2

    Preheat oven to 375°F. Generously butter 10-inch glass pie dish; sprinkle with 1 tablespoon sugar to coat. Arrange cherries in single layer in dish. Place eggs and 3/4 cup sugar in large bowl. Scrape in seeds from vanilla bean; discard bean. Whisk until blended and frothy. Whisk in 3/4 cup sour cream, milk, remaining 1/4 cup cream, and 1 tablespoon kirsch. Sift flour over and whisk to blend. Pour batter over cherries. Sprinkle with remaining 1 tablespoon sugar. Bake clafouti until puffed, golden brown, and set in center, about 35 minutes. Serve directly from dish either warm or at room temperature with mascarpone topping.

TagsFruit DessertDessertFrenchEuropeanCherryStone FruitFruitMascarponeCheeseDairyNut FreeEasyQuickBakingElectric MixerStand MixerBon Appétit
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