BING CHERRY CLAFOUTI
(Baked Sweet Cherry Pudding)
Can be prepared in 45 minutes or less.
1/3 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
2 large eggs
2/3 cup milk
1 1/2 teaspoons vanilla
1/2 teaspoon orange zest
1/4 teaspoon almond extract
1/4 teaspoon salt
1 cup Bing cherries, halved and pitted
1/2 tablespoon unsalted butter, cut into bits
vanilla ice cream as an accompaniment if desired
Preheat the oven to 400°F. In a blender blend together 1/3
cup of the sugar, the flour, the eggs, the milk, the vanilla,
the zest, the almond extract, and the salt until the custard is
just smooth. Arrange the cherries in one layer in a buttered 3-cup
gratin dish or flameproof shallow baking dish, pour the custard
over them, and bake the clafouti in the middle of the oven for
20 to 25 minutes, or until the top is puffed and springy to the
touch. Sprinkle the top with the remaining 1 tablespoon sugar,
dot it with the butter, and broil the clafouti under a preheated
broiler about 3 inches from the heat for 1 minute, or until it
is browned. Serve the clafouti with the ice cream.
Serves 2.
Gourmet
May 1993
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