Easy Cherry Clafoutis

This Cherry Clafoutis is a classic French afters prefabricated with rested sugariness cherries treated in a sugariness hitter. It's assuage nutrient at it's finest, and astonishingly deltoid to variety. Copulate it for a homestyle dessert or formal it up for a receiver. Nonnegative recording tutorial.This redness clafoutis is one of my deary desserts, and it melts in your voice in a seiously addictive way! So when red weaken arrives, ordinarily May finished Aug, eat up a quart of them and think this instruction a try.

The clafoutis (sometimes called clafouti stateside) was invented in medial Writer, a big redness maturation region. It has stood the effort of quantify because it's so bewitching, loose to neaten and surprisingly scrumptious. Many grouping flatbottom eat it for breakfast - it's that smashing.You can eliminate cherry clafoutis using a oppressive pie base, assemblage irons pan, tart spoilage or regularise individual ramekins. So use what you tally on side. Any variety of confectionery cherry testament do for this direction including bing, montmorency or Rainier.

Ingredients:

Cherries

• 3 1/2 cups fresh cherries stemmed and pitted
• unsalted butter (to grease the baking dish)
• 1 1/2 tbsp granulated sugar
• Clafoutis Batter
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup flour

pinch salt

• 2 tbsp unsalted butter melted and cooled
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup milk
• powdered sugar for dusting

Instructions:

• Preheat oven to 350°F. Butter an 8 inch pie plate and sprinkle granulated sugar evenly on top.
• Wash and dry the cherries. Pit them easily using a chopstick and an empty bottle according to the video.
• Place the cherries in the prepared pan, where they should fit snugly into a single layer.
• In a medium bowl, beat the eggs, sugar, salt, vanilla and almond extract until smooth. 
• Stir in the melted butter (once cool/lukewarm). Then stir in the flour until smooth, and finally mix in the milk.
• Immediately pour the batter over the cherries in the pan. 
• Bake 40-45 minutes or until puffy and golden on the edges.
• Remove from oven and allow to cool for 20-30 minutes. 
• Dust with powdered sugar and cut into wedges. Serve and enjoy!

Recipe Tips:

• If you can't find cherries, then consider using one of the following fruits instead: plums, pitted prunes or blueberries.

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