May 18, 2012
My schedule was crazy yesterday, and though I knew about dinner guests, I hadn’t planned it out fully. I thought somehow it would all just come together. Most of the time this method works for me, but it was not one of those times—win some, lose some, pour yourself some wine.
As I dashed in the door (late) and ran between the kitchen and bath time for the girls, I realized that I had forgotten about dessert completely. Thankfully, I had gone to the farmers market earlier in the week and had cherries on hand. Even more thankfully, I have Elizabeth on speed dial and she offered up this Cherry Clafouti recipe she created for Martha Stewart Living. I’ve made clafouti before, but this was by the far the easiest recipe I’ve tried (and it was very forgiving with my limited pantry situation).
First, I pitted and sliced the cherries, tossing them in a bowl while I pulled together the rest of the ingredients. The best part about this dessert is that I could get it all prepped and let it sit on the counter while we ate dinner. Then, thirty minutes before we were ready for dessert, I poured the batter over the cherries in the pan and placed it in the oven. I may have mutilated the pork, but at least this dessert turned out fantastic.
Since I was under the gun, I did do a bit of freelancing—instead of crème fraîche I used buttermilk (in the batter, not for serving), and 1% milk in place of whole milk. I also substituted white whole-wheat flour for the all-purpose, because that’s how I roll. Admittedly, it would have been better with crème fraîche for serving; it creates a nice balance with the sweetness of the warm cherries. I’ll be sure to have that on hand next time. Trust me, there will be a next time.
Adapted from Martha Stewart Living
Unsalted butter, for dish
2 large eggs
1 large egg yolk
1/3 cup white whole-wheat flour
3/4 cup crème fraîche (this is where I used buttermilk), plus more for serving
3/4 cup 1% milk
1/2 cup granulated sugar, plus more for dish
2 teaspoons pure vanilla extract
1/2 teaspoon salt
12 ounces cherries, halved and pitted
Confectioners’ sugar, for dusting
Preheat oven to 375 degrees. Butter tart pan and coat with granulated sugar; tap out excess. I make a paste first so that the batter isn’t lumpy, whisking the eggs, yolk, flour, sugar and salt together in a medium bowl. Then, slowly add the rest of the ingredients- crème fraîche (or buttermilk), milk, granulated sugar and vanilla- until everything is entirely mixed together.
Arrange cherries in prepared dish, round side down. Pour batter over cherries by straining through mesh sieve (I put my sieve over my bowl of batter to remind me of this step come assembly time). Bake until browned around edges and set in the center, 30 to 35 minutes. Let cool slightly.
Clafouti is best warm, so bake it just before you serve dinner. Dust with confectioners’ sugar, and scoop it into bowls with a spoonful of crème fraîche.