Cherry Clafoutis and Props
I have been working all week organizing my props. What seemed impossible, was finally done. Well, at least most of it. I still need to find a place to store all my fabrics and more ceramic. A couple of more shelves should do the trick. By the way, I was forced to take this step because my son Lucas is getting tall enough to reach into some things and I caught him already a couple of times playing with some pots and spoons! Before he can reach the ceramic and glass, I played it safe and put everything away.
I was surprised to see the amount of props I have collected in a few months. I might be addicted to buying props :O
Well, on to this week recipe, a lovely cherry clafoutis. My first cherry clafoutis of this year, When I had the first bite I said “Why? Why would I wait all summer to make this deliciousness?” Seriously! no excuse.
This dessert is traditionally made with unpitted cherries, but it makes it a little harder to eat it like that, specially when you are sharing it with your kids. It’s best served warm, dusted with powder sugar.
1 cup of heavy cream
1/2 cup of milk
1 vanilla pod
1/3 cup sugar
1/2 cup flour, plus more for pan
2 tablespoons Cognac
1 lb Cherries (pitted or unpitted)
Powder sugar for dusting
butter for the pan
Preheat the oven to 350 F.
Butter and flour a 9inch baking pan and set aside. Place the cream in a saucepan, add the vanilla pot (split in two and scrape out the seeds) and add them to the cream. Heat on low fire for a couple of minutes, remove from heat, add the milk and let cool. In a mixing bowl, whisk together the eggs, sugar and flour, then add in the cream, mix well, add the cognac and the cherries and stir well. Pour into the prepared baking dish and bake for 35 to 40 minutes or until light golden on top. Dust with powder sugar and serve warm.