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Three-cherry clafouti with mint

Servings:
10 servings
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Ingredients

  • 1/2 cup plus 1 tablespoon sugar
  • 1 cup all-purpose flour
  • 1 1/3 cup half-and-half
  • 4 cup large eggs
  • 1 tablespoon pure vanilla extract
  • 3 cup cherries, preferably a mix of red, black bing, and rainier, washed and pitted
  • 1 cup loosely packed mint leaves, preferably a mix of varieties such as pineapple, spearmint, and chocolate, washed and dried

Preparation

Baking Directions:

1) Preheat the oven to 350 degrees F.

2) Butter a 10-inch round baking dish, such as a pie dish or a fluted ceramic tart mold, and sprinkle the 1 tablespoon sugar over the bottom of the dish.

3) Stir together the flour and 1/2 cup sugar.

Whisk the half-and-half, eggs, and vanilla together in a bowl, then whisk in the flour mixture to make a smooth batter.

4) Arrange the cherries in the bottom of the dish and slowly pour the batter on top to cover them evenly.

Bake for 30 minutes until the custard is puffy, golden brown, and seems set when the dish is tapped lightly.

Remove from the oven and set aside to cool for at least 1 hour.

The clafouti can be stored well wrapped at room temperature for up to 1 day.

5) When ready to serve, stack the mint leaves in piles of about 8 leaves each.

Using a very sharp chef's knife, thinly slice the leaves crosswise.

6) Cut the clafouti into 10 wedges and transfer to individual plates with a metal spatula.

Sprinkle with the strips of mint.