Clafouti

Apparently the blah of winter really got to me this year and with a late spring in the south, so comes no posts! This weekend we spent a lot of time digging outside planting a small garden and doing some good grilling and cooking! Below is a fun recipe I found this weekend. So good I made one for us and one to take to work tomorrow!

Clafouti is a custard-y tart from the Limousin region of France. It's made with fruit, usually cherries, but can be made with blueberries or peaches as well.

Ingredients:

2 lbs cherries

3/4 cup all purpose flour

3/4 cup sugar

2 eggs

8 oz. heavy cream

2 t. vanilla extract

1. Preheat oven to 400 degrees

2. Butter and flour a 2 quart nonreactive baking dish. Place the fruit in the dish and reserve.

3. In a medium bowl, combine the flour and sugar and blend well. Reserve.

4. In a small bowl, combine the eggs, cream and vanilla. Whisk until well blended. Make a well in the center of the flour mixture. Slowly whisk in the egg mixture to form a smooth batter. Let rest 15-20 minutes.

5. Pour the batter over the fruit and bake until the batter has just set and the surface has a light golden brown color, 25-30 minutes.

6. Just before serving, sprinkle with confectioners' sugar. Serve warm or at room temperature.

Previously I used fresh cherries from my mother in law's tree in her yard. Since I didn't have any this time, I used canned cherries. NOTE: Only use tart cherries canned in water, not pie filling kind. One can was fine but two would put it over the moon.

I find this great cold as well!