Recipe information
Yield
serves 6
Ingredients
3 cups pitted fresh sour cherries (canned or frozen may be used)
3 tablespoons Cognac
Unsalted butter, for pie plate
1/2 cup sugar
3/4 cup whole milk
1/4 cup heavy cream
3 large eggs
1 teaspoon pure vanilla extract
Pinch of salt
2/3 cup all-purpose flour
Preparation
Step 1
Preheat the oven to 350°F. Stir together cherries and Cognac; set aside.
Step 2
Butter a 9-inch glass pie plate or a fluted porcelain tart dish. Dust with 1 teaspoon sugar; set aside.
Step 3
Blend milk, cream, eggs, remaining sugar, the vanilla, salt, and flour in a blender on high speed 1 minute, scraping down sides halfway through.
Step 4
Pour 1/2 cup batter into prepared pie plate. Arrange the cherries evenly over batter; drizzle with the Cognac. Pour remaining batter over cherries.
Step 5
Bake clafouti until top is puffed and golden brown and batter is set, 45 to 60 minutes. Serve warm.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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