I am working on this one. How hard can it be to cook a simple cherry pudding that has it’s roots in the South of France? It is important that I master this recipe because I have donated a Provencal dinner to a recipient at a local fundraiser held here in Lake Lure recently. It was purchased during the silent auction part of the event. Here is my menu.
The problem with a clafoutis is that it is best served straight from the oven. We had this one for breakfast this morning. After all, a clafoutis is nothing more than a baked pancake with fruit. It puffs up beautifully, but deflates quickly. My recipe needs adjustment and I need a larger (10-inch) quiche pan to make it cook properly. The center of mine was not cooked. Also the cherries ( I used frozen ) bled into the custard after a few hours. So I am analyzing my recipe and trying to figure out a way to cook it at least an hour before I deliver it and still have it looking good and ready to be gently re-heated in the oven. I will keep experimenting, because we loved this recipe. Any suggestions would be welcomed.
2 tablespoons unsalted butter
12 to 16 ounce package frozen pitted sweet cherries
1/2 cup sugar, plus 2 tablespoons confectioners’ sugar
small pinch of salt
1/2 cup all-purpose flour
1 cup milk
1/4 cup Kirsch
extra confectioner’s sugar for dusting
Preheat oven to 400 degrees F. Grease a shallow 10-inch porcelain oven dish with1/4 inch sides with 1 tablespoon of the butter.
Spread the cherries in a tight layer in the bottom of the dish. In a mixing bowl whisk together the 1/2 cup granulated sugar, the eggs and salt until well blended. Sift in the flour, stirring at the same time with the whisk. Whisk in the milk and kirsch. Pour the mixture over the cherries. Cut the remaining 1 tablespoon butter into shavings and scatter over the surface. Sprinkle with 2 tablespoons confectioners’sugar.
Place in the oven and bake until the surface is golden, about 40 minutes (less in 10-inch pan). Remove from the oven and immediately sprinkle with additional confectioners’ sugar. Serve lukewarm.