I love Kitchen Gadgets…and Cherry Clafoutis

Cherry Clafoutis

I’m not one of those gals who dream about huge walk in closets for my clothes and accessories–though let’s be honest, I also wouldn’t turn it down either.

But no, I dream about a huge kitchen with spacious storage for cooking gear.

That.Would.Be.So.Rad.

Cherry Clafoutis

But I have to confess….although I do face some serious storage issues, that does not mean I stop collecting cooking gadgets. I just love them!

So when I got my hands on a Cherry Pitter courtesy of OXO, I was STOKED! I couldn’t wait to grab some of the sweet summer black cherries that have been in season and start pittin’!

Cherry Clafoutis

I decided to make a simple Cherry Clafoutis to showcase the fruit and maximize the wonderful flavor. I’ve been told that traditional Cherry Clafoutis are made with intact cherries to add that “almond-like” flavor. But really…how pleasant is it to spit out pits while enjoying dessert? Meh–not so much!

In hopes of emulating the flavor without the pits, I used almond extract and added some Amaretto liqueur. The end results were quite delicious. Fairly light considering the “custard-like” clafoutis batter and slightly sweet from the cherries.

And with that….. Pits out Homies!

(Sorry, I just couldn’t resist….)

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Cherry Clafoutis
Serves 8

Ingredients:

1 pound fresh cherries, stemmed and pitted
1 cup whole milk
1/4 cup heavy whipping cream
4 large eggs
1/2 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon finely grated lemon zest
3/4 teaspoon vanilla extract (I used almond extract)
1/2 teaspoon kosher salt
1 tablespoon Amaretto liqueur (optional)
Powdered sugar
Preheat oven to 375°. Butter cake pan or ramekins. Arrange cherries in a single layer in pan. Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Stir in Amaretto. Pour custard evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle. Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan). Dust top with powdered sugar; cut into wedges and serve.