Cherry Clafoutis

Cherry Season here in Washington!  Time for cherry desserts. Cherry pie, cherry cobbler, and the old reliable French favorite Cherry Clafoutis. (pronounced Cla-foo-tee) This dish is essentially whole cherries baked in a custard base. It's light, refreshing, delicious, and visually very appealing. One thing I found, is that this dish is best served freshly warm from the oven. You can refrigerate leftovers of course, but they are just not as good the next day. Give it a try.

Ingredients and Method:
4 eggs, separated
6 tablespoons flour
2/3 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup heavy cream
1 pound fresh cherries, pitted or not (The French leave the pits in because they feel it imparts flavor to the
                                                       finished baked product).
1/2 teaspoon lemon juice
1 tablespoon Kirsch or brandy (optional)
Confectioners sugar for finish

Preheat oven to 350 degrees. Butter a 9 inch pie pan or a 9x9 square baking pan

In a mixing bowl combine the egg yolks and sugar and beat until smooth and well combined. Add salt, vanilla extract and cream and mix thoroughly. Beat in the flour. Whisk the egg whites for two minutes and fold into the mixture. Mix in lemon juice and kirsch.

Pour into prepared pan and drop cherries one by one into the batter. Bake for 35 minutes until set in the middle and browned on top. Remove, cool for 15 minutes, dust with confectioners sugar and serve.

Enjoy!