Golden Cherries Calfoutis
Here is a delicious dessert to make with the abundance of cherries in the market right now: cherry calfoutis. French in origin this simple dessert is traditionally baked with red cherries that still have the pits in them. The pits impart a nutty, slightly bitter flavour to this dessert that makes it quite special. However, I make it with pitted cherries and in this recipe used golden cherries rather than the traditional red variety. Why not? Calfoutis is basically a baked custard of sorts and most recipes are very similar. I follow Julia Child’s method by spreading some of the batter into the pan first and baking it until it sets before adding the cherries and remaining batter. The set layer at the bottom helps the cherries remain suspended inside the batter rather than sink to the bottom. I bake it in a fluted tart pan. Serve warm sliced into wedges with whipped cream. Delish.
1 tablespoon butter, melted
1 tablespoon sugar
3/4 cup milk
3/4 cup cream
1/2 cup sugar
1 tablespoon vanilla
2/3 cups flour
4 cups golden or red cherries, pitted
2 tablespoons sugar
Powdered sugar for dusting
Brush melted butter into a 9″ or 10″ tart pan and then sprinkle with 1 tablespoon sugar.
Pit the cherries and sprinkle with the sugar. Set aside.
Combine milk, cream, sugar, eggs and vanilla in a blender or use an immersion blender and blend to combine.
Add the flour and continue blending until the batter is smooth and free of any lumps.
Pour enough of the batter into the prepared pan just to cover the bottom by about 1/4 inch.
Place in a 375℉ oven and bake until the batter is set, just a few minutes.
Remove from oven and add the cherries in one layer.
Pour remaining batter over the cherries.
Return to the oven and bake until calfoutis is set, about 45 minutes. Insert a knife to test fpr doneness. A clean knife means the calfoutis is done.The calfoutis will puff up and then will settle down.
Let it cool a while, then dust with powdered sugar.
Cut into wedges and serve warm with whipped cream.