Boozy Cherry Clafoutis. 

A decadent, boozy French cherry treat.

OOOOHHH La la!! Holiday Food Party time and we are going French and celebrating Bastille Day!! When the group was chatting about what holiday to make recipes for next after we posted for Mother’s Day, we thought it was a long time between that and Halloween so we wanted to do something and last year we had posted for 4th of July and thought to go a little different. Bastille Day is celebrated all over France (and the world for that matter) and is called French National Day in France, and is always celebrated on the 14th of July.  We are celebrating a week early with lots of delicious French desserts so you have plenty of time to decide which to make in time for your celebration! Any holiday that includes decadent French desserts is my kind of holiday!

I went with a Cherry Clafoutis since I have a giant pile of gorgeous cherries and I like saying Clafoutis. This is a pretty easy dessert to make, its similar to a Dutch Baby or German apple pancake, where a batter is blended and its baked in the oven until puffed and golden, sprinkle with powdered sugar and serve. Yum!

The other day on Instagram I posted two versions of my bowl of cherries pics, one dark and moody:

and one light and bright:

And I asked which one people liked better. The light and bright won by a landslide with 134 likes compared to 65 likes. I personally like both, but the light and bright definitely worked better for the final dish images so I went with those. I love cherries and it was amazing that this dessert even got made with my kiddos and my self eating the cherries while I was making it, especially since I needed to test the recipe first!

I had never made this dessert before so I looked around online to see what recipe to use and one was Julia Child’s recipe which sounded perfect to make but her version the cherries still had pits in them and I wasn’t down for taking bites and having to spit out cherry pits the entire time I was eating. So pitted cherries it was. I saw that each recipe I came across was slightly different than the next so I decided to do a little hybrid of three recipes I found and  hope for the best. And I am glad I did because it came out amazing!!

Yield: 6-8

Boozy Cherry Clafoutis for Bastille Day

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Boozy Cherry Clafoutis for Bastille Day www.pineappleandcoconut.com #HolidayFoodParty A cross between a large baked crepe and a custard, this easy to prepare boozy cherry clafoutis will wow anyone for your Bastille Day Celebration and they are sure to say “ Ooh la la” at each bite. This will be your Piece De Resistance. I certainly couldn’t resist a piece.

Ingredients

• 1 Tbsp unsalted butter
• 3/4 c whole milk
• 1/2 c heavy cream
• 3 Tbsp Kirsch ( Cherry liqueur)
• 2 Tbsp Amaretto
• 4 large eggs, room temperature
• 1/2 c plus 2 Tbsp sugar, divided
• 2/3 C cake flour, sifted
• 1/4 tsp salt
• 3 1/2 cups pitted dark, sweet cherries.

Instructions

Preheat oven to 375 Deg f. Generously grease a 10” cast iron skillet with the butter. Set aside.

In a blender combine the milk, cream, liqueurs, eggs and 1/2 cup of the sugar and blend well. Add in the sifted flour and salt and blend again. Let rest 5 min to let the bubble settle.

Pour 1/3 of the batter into the prepare cast iron pan and bake in the oven for 5 min, or until the top is just barely set. Remove from the oven and place the cherries in circles staring with the very outer edge and press them gently into the batter. You may have leftover cherries depending on their size. Sprinkle the remaining 2 tablespoons of sugar over the top of the cherries and then carefully pour the remaining batter over the top.

Bake for 35-45 min, until golden and puffy and a toothpick or knife comes out clean when inserted into the middle of the dessert.

Let cool slightly. Dust with powdered sugar and serve. Its excellent with whipped cream or vanilla ice cream as well.

Bon Appétit!!

Adapted from [url undefined]Julia Child[/url], [url undefined]Bon Appetit[/url] and [url undefined]Saveur[/url]

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Doesn’t everything look amazing???