CARAMELIZED CHERRY CLAFOUTI

 

 

When making clafouti, the cherries should be kept with their pit for flavors but it is up to you if you don’t want to be bothered with them. I chose to remove them. Anyway this dessert is irresistible and when I say that the recipe can serve 8, I am very optimistic… because 2 pieces per person are not too much! Enjoy…

 

Preparation: 20 min; baking time: 40 min.
Serving 4-8

 

1 1/3 lbs. cherries, pitted or not
4 tbsp. butter, melted + more for baking dish (60 g)
3 ½ oz. flour (100 g)
4 ¼ sugar (120 g)
4 eggs
1 ¼ cup whole milk (30 cl)
3 tbsp. dark rum

 

Melt the butter in a small saucepan on low heat and let cool down.

 
Wash, dry and remove stems and pits from cherries.

 
Combine the flour and 3 ¼ oz. sugar (90 g) in a large bowl. Add the eggs in the center and combine with a whisk. Add the flour, stir. Pour the milk and combine. Add the rum and butter, stirring constantly. Cover the bowl with a towel and let stand 15 minutes.

 
Preheat the oven to 350 F.

 
Butter a baking dish and spread the cherries on the bottom of it. Pour the batter over them and bake 35 minutes.
When done, remove the clafouti from the oven. Set the oven on broil. Sprinkle the rest of the sugar over the cake and caramelized 5 minutes under the broiler.

 
Eat warm.

 

 

Bon Appetit!