Bye Bye Summer Clafoutis

September 25, 2009. I can’t believe summer has come and gone already. Luckily, the weather is still relatively warm. Having said that, I must admit Autumn is my favorite season. Well… the beginning of it at least — when the cool autumnal breeze gently caresses our skin and the trees turn into golden beauties. It’s such a romantic season. So, as we enter the Fall quarter of 2009, let us bid a proper farewell to summer with a cherry clafoutis, the dessert that best utilizes my favorite summer fruit.

The traditional clafoutis recipe calls for milk, but one day I was out of milk and had to use half-and-half instead. This resulted in a more luxurious texture, so I’ve stuck with half-and-half ever since. Feel to use milk if you prefer.

CLAFOUTIS DE CERISES

1 cup ripe cherries (pitted or unpitted)
1/2 cup all-purpose flour
1/2 cup sugar
1/4 tsp salt
1 cup half and half
2 eggs
1 tsp vanilla extract
1 tablespoon Amaretto or almond extract (optional)

Preheat the oven to 350F. Butter and lightly flour a baking dish. Place the cherries in the buttered dish.

Mix the dry ingredients in a bowl.

Whisk in the eggs and gradually add the milk. Whisk until smooth. Add the Amaretto (or almond extract) and vanilla extract.

Pour the batter into the baking dish.

Bake for 40-50 minutes or until set in the center and golden brown delicious on top.

Cool slightly. Sprinkle powdered sugar over and serve warm with vanilla ice cream (optional).

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