clafoutis
It’s cherry season! This recipe for one of my favorite cherry desserts is from Anthony Bourdain’s Les Halles Cookbook. It also makes a delicious breakfast or brunch the next day.
Pit 1.5 lbs of cherries and let macerate for 1 hour in 3 ounces kirsch.
Preheat oven to 450F.
Grease a 9-in baking dish with 1 Tbsp butter. Coat with a pinch of sugar. Refrigerate until ready for use.
Beat 6 eggs with a whisk in a large mixing bowl. Add 4 ounces sugar and mix well to incorporate.
Stir in 4 ounces of flour and 1 tsp vanilla extract until the batter is homogenous, but do not overwork the flour.
Fold in the cherries and their juices using a rubber spatula.
Pour into prepared pan and bake for about 40 minutes or until a golden crust has formed on top. A skewer inserted into the center should come out clean, not wet.
Serve with a dusting of confectioner’s sugar and vanilla ice cream.
Bon appétit!
Wine pairing: A Rose with red fruit aromas; a young, fruity red wine, like Beaujolais, or an off-dry or dessert-style sparkling wine, such as Prosecco. Cheers!
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