Prep time: 20 minutes
Bake time: 20 to 25 minutes
Serves: 12

1 cup granulated sugar
3 cups pitted fresh cherries, cut in half
5 extra pitted fresh cherries, cut in half (set aside for garnish)
1 cup all-purpose, unbleached white flour
1 teaspoon baking powder
Dash salt
4 large eggs
1-3/4 cups half-and-half cream
2 teaspoons vanilla extract
Grated zest of 1 lemon
Confectioner’s sugar, for dusting
Whipped cream, for garnish (optional)

1. Preheat oven to 425°F.

2. Butter a 9 X 13-inch baking dish.

3. Place baking dish on a baking sheet.

4. Sprinkle the bottom of the dish with 2 tablespoons of the granulated sugar.

5. Spread the cherries in the bottom of the dish and bake for 10 minutes. There may be a lot of juice – DO NOT DRAIN.

6. Bake cherries for 10 minutes; remove from oven & set aside.

Prepare Clafoutis Batter:
1. In a bowl, whisk together the flour, baking powder and salt.

2. In a 2 to 3-quart mixing bowl, beat the eggs with ¾ cup of the granulated sugar until blended, about 1 minute.

3. Stir in the flour mixture in two additions, alternating with the half-and-half cream.

4. Add the vanilla and lemon zest and stir to combine.

5. Pour the batter over the cherries.

6. Sprinkle with the remaining 2 tablespoons granulated sugar.

Bake the Clafoutis:
1. Set baking pan with cherries and batter on a rack positioned in center of oven and bake for 10 minutes.

2. After 10 minutes, lower oven setting to 375°F.

3. Bake for an additional 12 minutes or until puffed and golden brown.

4. After 12 minutes, insert a pointed knife in center of clafoutis. If it comes out clean, the clafoutis is done. If not, bake clafoutis for an additional 3 minutes.

5. When done, transfer the clafoutis to a rack or wood board to cool slightly.

6. When clafoutis is ready to serve, place 8 to 12 cherry halves on top and dust the top with confectioner’s sugar.

7. If desired, garnish with whipped cream.
Text & Photograph ©2024 Nancy DeLucia Real