Velvet Cherry Clafoutis
|Confectioners sugar||1 Tablespoon (For Dusting)|
|Melted unsalted butter||2 Tablespoon|
|Cherries||3 Cup (48 tbs), stemmed & pitted if fresh (Fresh / Frozen Sweet Tart Or Fine)|
|Sugar||1⁄2 Cup (8 tbs)|
|Whole milk/Heavy cream||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Confectioner’s sugar||1 Tablespoon (For Dusting)|
Preheat oven to 350F. Butter a 9-inch deep-dish pie pan, or a cast iron pan of the same size. Mix cherries in 1 Tbsp. flour and 2 Tbsp. sugar. Lay cherries in pan.
Combine sugar, eggs, vanilla, milk, flour, brandy, nutmeg, salt, and butter in a bowl and whisk or give it a whirl in your food processor until smooth. Pour batter over cherries in buttered pan.
Bake until golden & puffed up (center should be set), about 45 minutes. Remove from oven and let rest for 15 minutes. Dust with confectioners sugar or a scrumptious dollop of freshly whipped cream. Serve warm. There is no question this dessert is best eaten the same day while still warm from the oven. I naturally will finish off the pan the next morning for breakfast, but it is just not as good the next day and you know, I LOVE leftovers!
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