We were fortunate to enjoy a bounty of local cherries this summer. I made sure to order extras in our produce order each week just so I could make a clafouti. If you think a clafouti is too fancy for you to make, think again. It’s incredibly easy and still mighty impressive to serve your family {or guests}.
In order to pit so many cherries, I had a great helper! My Cherry-It Pitter* made quick work of the pits and I was thankful for a relatively mess-free and easy way to get all the pits out!
See Cherry Clafouti on Key Ingredient.
| Cherry Clafouti |
Recipe Type: Dessert
Author:
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 8+
Delicious dessert featuring local cherries.
Ingredients
- 1 TB room temperature organic unsalted butter
- 1/2 cup and 1 TB organic raw sugar
- 3 large organic eggs
- 6 TB all-purpose flour
- 1-1.5 cups organic whole milk
- 1 tsp organic orange zest
- 2 TB fresh organic orange juice
- 1/4 tsp salt
- 2 TB Flor de Caña rum
- 2 cups organic cherries, pitted – I like to use a mix of bing and Rainier
Instructions
- Preheat oven to 375° F. Butter a 9×9 or 10×7 baking dish and sprinkle with 1 TB sugar.
- Beat eggs and 1/2 cup sugar on medium-high until light and fluffy, about 3 minutes.
- On low-speed, mix in flour, milk, zest, juice, salt, rum.
- Let set 10 minutes.
- Arrange cherries in bottom of baking dish.
- Pour batter over and bake until top is golden and custard is firm. About 45-50 minutes.
* I acknowledge: The cherry pitter mentioned in this post was purchased by me. I am simply sharing a kitchen tool that I use and love.
About Mrs. Cox
Here you will find experimental recipes, old and new. Buried in the archives you'll find all sorts of recipes! As time went on, there was a shift and many recipes were given a 
