Let’s just get this out in the open right off the bat. Yes, this clafouti looks like a rather nasty bruise. Between the dark cherries sticking up above the surface and the cherry juice pooled around them…well, I’ve definitely seen better looking desserts. But let me assure you, it TASTES nothing like a bruise. I considered not posting this at all because of the look, but it is very tasty. So…after that rousing endorsement, how can you do anything but rush out to make this? Indeed.
Clafouti is a traditional French dessert that falls somewhere between a custard and a cake, although much closer to the custard end of things. It’s not the most beautiful of desserts, but it’s dead easy and quite tasty.
Adapted from Julia Child’s Mastering the Art of French Cooking
The original recipe calls for kirsch or cognac, but I’ve always been a fan of bourbon in desserts…and in my glass. You could use just about any flavorful liquor in place of the bourbon. You could also sub out the cherries for another fruit. Golden plums would be delicious, and also look less like a bruise.
1/4 cup bourbon (I used Bookers)
1/4 cup light brown sugar
3 cups pitted whole bing cherries
bourbon from the cherries
~ 1 cup milk (enough to make 1 1/4 cup when combined with the cherry bourbon)
1/4 cup sugar
1 tsp vanilla
1/2 cup flour
1/8 tsp salt
Mix together the bourbon, brown sugar and cherries and let them sit for about an hour, stirring occasionally. Drain the cherries and reserve the bourbon/juices.
Preheat the oven to 350 F. Spread out the cherries in the bottom of a baking dish. Toss everything but the cherries in a blender and blend. Pour the batter over the cherries and bake for about one hour, until a knife inserted in the middle comes out clean.
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