Cherry Clafoutis!

Photo: Courtesy Down East magazine

This recipe is from the June issue of Down East magazine that I mentioned when I was at my worst (blog post, Don't Call Me Crazy...). But, now that I have said what I wanted to say, I'm good. So, lets get baking! You will need a cast iron skillet for this delectable, yet simple French dessert.

CHERRY CLAFOUTIS

1 1/4 cups milk
6 tablespoons sugar
2 tablespoons kirsch or other clear fruit brandy (optional)
1 tablespoon vanilla extract
6 eggs
kosher salt, to taste
3/4 cup flour
1 tablespoon unsalted butter, softened
2 cups pitted cherries, sweet or sour
confectioner's sugar for dusting

Heat oven to 425 degrees. Combine milk, sugar, brandy, vanilla, eggs and salt in a blender and run over low speed for about 20 seconds. Then add the flour and let run for another minute or until the ingredients are well combined. Butter a 9-inch cast-iron skillet.

Pour batter into the skillet and sprinkle the cherries over the top. Bake 30-35 minutes, or until the top is golden brown and the claufoutis has set. Quickly dust with confectioners' sugar, cut into 4-6 portions, and serve while still piping hot. Except for my husband, who thinks all desserts should be cold. His slice with be refrigerated and deflated by the time it is served. My apologies to the French.