So as to extract
the most flavor from the fruit, this pudding from central France
is generally made without pitting the local tart black cherries.
To safeguard everyone's teeth, however, I usually do remove the
pits with a pitter or the point of a vegetable peeler. You can
substitute other seasonal fruits, such as apples, apricots, plums,
and prunes.
INGREDIENTS:
Serves 6
1
pound/500g tart cherries
1/4
cup/30g flour
1/3
cup/60g granulated sugar
pinch of salt
4
eggs
1
cup/250ml milk
1/4
cup/60 ml cognac or
3 tablespoons kirsch
confectioner's sugar for sprinkling
1
1/2-quart/1.5-liter shallow baking dish
1. Preheat oven to 350°F/175°C. Butter the
baking dish and sprinkle it with granulated sugar. Pit the
cherries if you prefer. Spread them in the dish.
2. Make the batter: sift the flour, sugar,
and salt into a bowl and make a well in the center. Add the eggs
to the well and stir with a whisk until mixed. Stir in half the
milk, then continue stirring to draw in the flour and make a
smooth texture. Stir in the remaining milk to make a smooth
batter.
3. Pour the batter over the cherries and bake
in the heated oven until the clafoutis is done, 35-45 minutes.
Sprinkle the cognac or kirsch over the hot pudding and serve hot
or warm. The clafoutis will sink slightly as it cools. Sprinkle
with confectioner's sugar just before serving.
This Recipe of the Month
selection comes from Anne Willan's
Cook It Right (Reader's Digest,
1998). To order your copy please call 1-800-788-6262.
