Cherry Clafoutis

Ingredients:

• 1 1/4 pounds sweet cherries - about 4 to 5 cups

• 3 large eggs, at room temperature

• 1/2 cup all-purpose flour

• 1 tsp vanilla extract

• 1/2 tsp almond extract

• 1 tsp grated orange zest

• 1/4 cup sugar

• 1 1/3 cup milk, room temperature

• Melted butter for the baking dish

• 1 tbsp turbinado sugar

1. Brush a 2-quart shallow baking dish liberally with melted butter.

2. Wash, stem and pit the cherries. Lay them in a single layer in the baking dish.

3. In a food processor or blender, lightly beat eggs. Add the milk, vanilla and almond extract. Pulse to incorporate.

4. Add the sugar and orange zest and process for 30 seconds to 1 minute.

5. Add flour in 3 batches and pulse until smooth after each addition. There should be no lumps.

6. Pour the batter over the cherries and sprinkle the fruit and batter with the the turbanido sugar.

7. Bake the clafoutis in a 375 ºF (350 ºF convection oven) until just set; a toothpick or knife inserted in center should emerge relatively clean. This will take about 40 to 45 minutes.

Serves: 8

Notes&Tips:

• Clafoutis is a dish of French origin. Traditionally it is made with cherries and consists of a flan-like batter. This Cherry Clafoutis can be served as a dessert or a brunch dish.

• The Cherry Clafoutis came out very flan-like - just the way it should. It is not a very sweet dish, which is how I like my desserts. If you'd prefer a much sweeter dessert, you can increase the sugar to about 1/3 of a cup.

• I love having the whole cherries in this dessert, but if your cherries a very big, you may rather cut them in half so that you don't have a whole cherry in your mouth.

• Cherry Clafoutis is a simple yet delicious dessert that you can use any seasonal fruit to make.