Cherry Clafouti

This easy but elegant French dessert with a custard-like texture is best served warm with a simple dusting of icing sugar. Cherries are the traditional choice, but change the fruit depending on the season. Try pears, plums or raspberries.


1 pound pitted cherries or substitute raspberries
3 eggs
1/2 cup flour
1/2 cup icing sugar
1 cup milk
1/2 cup whipping cream
Zest of 1 lemon
1 tsp. vanilla or almond extract
Pinch salt
1 tbsp. butter, for greasing the pan
Icing sugar, for dusting before serving


Preheat oven to 400 degrees F.

Butter a 10-inch round baking dish. Add cherries to dish.

In a large bowl, whisk together eggs and sugar until combined. Whisk in flour. Then slowly add and whisk in milk and whipping cream until batter is smooth. Add zest, vanilla and salt. Whisk just to combine. The consistency of the batter will be a little thicker than whipping cream. Let batter rest for 10 minutes.

Pour batter over cherries. Bake until set and puffy, about 40 to 50 minutes. Serve warm with a dusting of icing sugar.

Yield: 6 to 8 servings.