| Recipe: |
Taken from Cook's Illustrated (July/August 2015) with minor alterations.
1.5 lbs fresh sweet cherries, halved and pitted*
1 t. lemon juice
2 t. flour (1 t. if using half peaches)
1/8 t. cinnamon
4 large eggs
1/2 c. sugar (or 1/4 c. sugar and 1/4 c. splenda)
2.5 t. vanilla extract
1/4 t. salt
1/2 c. flour
1 c. heavy cream
2/3 c. whole milk
1 T. butter
Preheat oven to 425 F. Put 12" cast iron skillet (or other metal pan??) on lower shelf. Line rimmed baking sheet with foil and place cherries, cut side up, on sheet. Roast on upper rack until just tender and starting to look dry, about 15 minutes. Transfer cherries to bowl and toss with lemon juice. Let cool 5 minutes. Sprinkle on 2 t. flour and cinnamon and toss to coat. (I did this part ahead of time, but waited to bake the clafouti until after dinner, which worked well. If using peaches, cut and sprinkle with Fruit Fresh or lemon juice on baking sheet; let set on counter to dry a little.)
When ready to bake/finish clafouti:
Reheat (if necessary) skillet in 425 F oven. Whisk eggs, sugar, vanilla, and salt until smooth and pale, about 1 minute. Whisk in 1/2 c. flour until smooth. Whisk in cream and milk.
Remove skillet from oven and add butter; swirl to coat bottom and sides (butter should melt and brown quickly if pan is hot enough). Pour batter into skillet and arrange fruit evenly on top (some will sink). Put in oven on lower rack and bake until clafouti puffs and turns golden (edges will be darker) and center registers 195 F on instant read thermometer, about 18-22 minutes, rotating pan at about 10 minutes. Remove and set on wire rack to cool for about 25 minutes. Sprinkle with a little more sugar, slice into wedges and serve.
*OR swap half the cherries for 1.5 cups chopped peaches. I had some U-pick peaches that were at their peak and was inspired by another recipe that used peaches instead. That recipe suggested tossing peaches (3 cups total if using just peaches) with 2 T. amaretto. I didn't try this, but next time plan to try adding 2 T. amaretto (or some almond extract) with the milk regardless of what fruit I use. |
