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Recipes

Sweet-Cherry Clafouti

By Chef Michael Presnal

Recipe information

  • Yield

    8 Servings

Ingredients

1

cup sugar, divided

1

/2 cup chilled mascarpone cheese or crème fraîche

1

/2 cup heavy whipping cream, divided

2

tablespoons kirsch (clear cherry brandy), divided

1

pound frozen pitted sweet cherries, thawed

3

large eggs

1

vanilla bean, split lengthwise

3

/4 cup sour cream

1

/2 cup whole milk

6

tablespoons all purpose flour

Need to make a substitution?

Preparation

  1. Step 1

    Using electric mixer, beat 2 tablespoons sugar, mascarpone, 1/4 cup whipping cream, and 1 tablespoon kirsch in medium bowl until peaks form. Cover and chill topping until ready to use.

    Step 2

    Preheat oven to 375°F. Generously butter 10-inch glass pie dish; sprinkle with 1 tablespoon sugar to coat. Arrange cherries in single layer in dish. Place eggs and 3/4 cup sugar in large bowl. Scrape in seeds from vanilla bean; discard bean. Whisk until blended and frothy. Whisk in 3/4 cup sour cream, milk, remaining 1/4 cup cream, and 1 tablespoon kirsch. Sift flour over and whisk to blend. Pour batter over cherries. Sprinkle with remaining 1 tablespoon sugar.

    Step 3

    Bake clafouti until puffed, golden brown, and set in center, about 35 minutes. Serve directly from dish either warm or at room temperature with mascarpone topping.

Explore Bon AppétitFruit DessertDessertFrenchEuropeanCherryStone FruitFruitMascarponeCheeseEasyNut-FreeBaking