Clafoutis is a classic country-French dessert of fresh fruit baked inside a simple batter. In France, sweet summer cherries are the preferred fruit for this dessert. Once you try it at home you’ll understand why. It’s so easy to prepare and the lightly sweet custardy batter of the claufoutis complements the natural winey-sweet flavor of the warm cherries. Wedges of warm clafoutis are often served with a spoonful of lightly sweetened whipped cream but, we like it simply dusted with a bit of powdered sugar just before serving. serves 8

Ingredients:

• 1 Tbsp unsalted butter, softened
• 3 cups fresh sweet cherries
• 1 tsp cornstarch
• 1/3 cup plus
• 1 Tbsp granulated sugar
• 1 ¼ cups whole milk
• 3 eggs
• 1 tsp pure vanilla extract
• pinch kosher salt
• 2/3 cup sifted all purpose flour

Directions:

Preheat the oven to 350 degrees. Grease the inside of a deep dish pie plate with the butter and sprinkle with a tablespoon of sugar for a thin even coating. Wash, stem and pit the cherries. Scatter into the pie plate in an even layer and sprinkle with the cornstarch. Combine the remaining 1/3 cup sugar, milk, eggs, vanilla, salt and flour in a mixer or blender and blend or mix on high until completely lump free. Pour over the cherries and place in the oven to bake for 50 minutes or until nicely browned all over and a knife inserted in the middle comes out clean. Allow to cool for at least 10 minutes. Serve warm wedges finished with a dusting of powdered sugar.