Clafoutis aux cerises
Clafoutis is a baked French dessert of consisting of a thick flan-like batter and dotted with black cherries. The clafoutis is dusted with powdered sugar and served lukewarm. It is one of the few desserts that we make, as it is simple and not too sweet. Anyone can make this dessert. A traditional Limousin clafoutis contains unpitted cherries, which are believed to release a wonderful flavor, compared to the pitted ones, which result in a milder flavor clafoutis.There are numerous variations using other fruits including red cherries, strawberries, plums, prunes, apples, cranberries or blackberries, and when other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.
Whip 4 (or up to 6, as a couple of extra never hurt) whole eggs with ground almonds (we use 1/4 c.) with 4 T to 1/2 c. of sugar, 4 T. to 1/2 c. of flour, and 40 cl. of heavy whipping cream.
(A splash of kirsch, a pinch of salt, and/or splash almond extract are all optional considerations.)
Put in a well buttered mold (or heavy non-stick skillet). Add the fruit: peaches, cherries (traditionally stemmed but not pitted for this dish), plums, apples and cranberries, mixed fruit, etc., about 1.5 pounds.
Bake in a 350-375F degree oven for about 40-45 minutes until a yellow/ golden brown can be seen on the top and a toothpick inserted in the center comes out clean.
Recipe from Mme. Barre, Equipage Champchevrier, France