The last time I had climbed a tree I was a 9-year old trying her best to keep up with a bunch of silly boys and their ridiculous games. On the way down I cut my wrist. I still have a small scar as a memento. Last month I climbed a tree, but the pursuit was far more delicious and worthy. Although I reminded myself that few decades had passed and that I probably was not as nimble (not that I ever was, really), the vision of a puffed golden cherry clafouti prevailed.
Served lukewarm, bursting with the ripe sweetness of fruit, clafouti is probably the ultimate comfort food. Traditionally made with cherries, it is equally delicious with most fruits and berries, from strawberries to apricots and peaches to apples and pears. The basic batter of egg, flour, sugar and milk can be altered according to the juiciness of the fruit on hand and preferred consistency – some like it custardy, others a little firmer. You can roast the fruit first, like they do in Gascony, with a couple of tablespoons of Armagnac, which takes the rustic dessert out of the nursery and onto the sophisticated grownup’s table. For a cherry clafouti it is best to leave the pits in! Besides saving time from a messy job, the cherries will hold their shape and juice during cooking, and the pits do add an almond flavor to the preparation as it bakes – this is not a cook’s tale! Kindly warn your guests.
- About 4 cups cherries
- 2 tablespoons Armagnac or Kirch
- ¼ cup plus 2 tablespoons sugar
- 3 eggs
- ½ cup milk
- 4 tablespoons crème fraîche or sour cream
- 2 tablespoons flour
Preheat the oven to 425 F.
Place the cherries in a bowl along with 1 tablespoon of Armagnac and the 2 tablespoons of sugar, and toss to coat evenly.
Transfer the cherries to a baking dish large enough to hold them on a single layer, and roast for 10 to 15 minutes, until warm and some of the juices start to release. Remove from the oven and cool.
Lower the oven to 350 F.
Meanwhile, whip the eggs until frosty, add the remaining sugar and continue whipping until thick. Add the milk, cream, remaining Armagnac, and flour. Whip until just blended.
Pour the batter over the cool cherries. Gently shake the pan to distribute the batter evenly.
Return to the dish to the oven and bake for 35 to 45 minutes, until the custard is set and the clafouti puffed and golden. Remove from the oven and cool.
Serve warm or at room temperature with vanilla ice cream or whipped cream.