Boozy Cherry Clafoutis for Bastille Day
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 tablespoon unsalted butter
- ¾ c whole milk
- ½ c heavy cream
- 3 tablespoon Kirsch Cherry liqueur
- 2 tablespoon Amaretto
- 4 large eggs room temperature
- ½ c plus 2 tablespoon sugar divided
- ⅔ C cake flour sifted
- ¼ teaspoon salt
- 3 ½ 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 ½ 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 ⅓ 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.