Cherry Clafoutis Limousin

May 15, 2015

Cherry Clafoutis, which is a batter based cake-like dessert, is one of the most famous desserts of southwestern France.

Filling:
Full bag ripe black cherries – approximately 1½ pounds (either fresh, then pitted dark red cherries or two (2) well drained cans of Bing cherries)
1 teaspoon of McCormick Valencia orange peel
2 tbs. vanilla sugar* (we purchased a small jar of lemon flavored cane sugar to sprinkle over the warm clafoutis just prior to serving
1¼ cup of half and half
1 jigger (or two) of Kirsch (while Kirsch is considered an optional ingredient, we don’t consider it optional as it adds just un petit kick to the cherries)

Batter:
1¾ cups sifted all purpose flour
2½ teaspoons double acting baking powder
½ teaspoon salt
1½ teaspoons real vanilla extract
½ cup butter, soft
¾ cup sugar
1 large egg
? cup milk or cream

Butter a shallow dish (we used a Corning Ware “French White” stoneware 9 inch pie plate). Their quiche pan works equally well as long as you pour the batter carefully. Please note that the dish may not hold...
See the full directions on my site

Nutritions

Calories
464

Sodium
254mg
10% DV

Fat
21g
33% DV

Protein
6g
13% DV

Carbs
60g
20% DV

Fiber
2g
8% DV