Food Network magazine for July/August 2012. It was my first clafoutis and was absolutely delicious! I would definitely make this again! I had to make some changes to the original recipe (I didn't have lemon or orange zest). It was still super nummy!
- 2 1/2 cups pitted cherries (1 to 1 1/2 pounds whole cherries)
- 4 tablespoons whiskey
- 1 tablespoon Angostura bitters
- Unsalted butter, for the baking dish
- 1 1/2 cups half-and-half
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 1/4 teaspoon kosher salt
- 1 tablespoon coarse sugar
|What was left before I could get a camera!|
- Preheat the oven to 375 degrees F.
- Toss the cherries, whiskey and bitters in a bowl and let sit at room temperature, stirring occasionally, about 30 minutes.
- Drain the cherries and reserve the liquid.
- Butter a 10-inch pie plate and arrange the cherries in the plate in a single layer.
- Whisk the half-and-half, reserved cherry liquid, eggs, flour, sugar, lemon juice, orange juice and salt in a large bowl.
- Pour over the cherries and bake until the edges start pulling away from the sides of the pan and the top is lightly golden, about 45 minutes.
- Remove from the oven and sprinkle with the coarse sugar.
- Switch the oven to the broiler setting and broil the clafoutis until golden brown and bubbling, 1 to 3 minutes.
- Let cool at least 10 minutes.