Chef Michael’s Cherry Clafoutis Recipe – Foodie Adventure in the Loire Valley

Here is a recipe from Chef Michael Salmon’s Foodie Adventures in the Loire Valley, France.  Follow along in the foodie adventure fun on Facebook here!

Cherry Clafoutis
serves 6-8

3 Tablespoons unsalted butter
3 cups fresh cherries (other store fruits work well also: Plums, Nectarines, Peaches,Apricots)
1/2 cup heavy cream
3/4 cup milk 1/2 cup sugar (+ 2 Tbsp for sprinkling)
3 eggs
2 teaspoons vanilla extract
1/8 teaspoon Kosher salt
1/2 cup all purpose flour
1 Tablespoon powdered sugar

1. Preheat oven to 375-degrees.
2.  Lightly brush an 11-inch round baking dish with 1 Tablespoon of the butter. Reserve theother 2 Tablespoons of butter chilled for step 4.
3. Add the cherries to the buttered dish and arrange.
4. Place the remaining ingredients (except for the 2 Tbsp sugar and powdered sugar) in a blender to make a smooth custard mixture.
5. Pour the custard mixture over the cherries and sprinkle the top with the remaining 2 Tablespoons of granulated sugar. Thinly slice the remaining 2 Tablespoons of butter and scatter evenly over the top of the custard.
6. Place in the preheated oven and bake for about 40 minutes. The top should be golden brown and the custard should be set (insert a knife and make sure it comes out clean).
7. Cool slightly and sprinkle with powdered sugar. Serve warm with Chantilly or Ice Cream.

Recipe copyright © 2009, Michael Salmon – Camden, Maine www.hartstoneinn.com