intuitive cooking, sensible eating.

Mini Cherry Clafoutis

Cherry Clafoutis is a classic, and incredible simple, French dessert.  It consists of so few ingredients it is hard to imagine how delicious and rich they can taste!  This can be made, as I have done, in individual portions like this.  Or, it can be poured into a larger pan and cooked in one big mass.

Cherry Clafoutis

1 lb cherries, pitted and halved

4 eggs, beaten

1/2 cup sugar (or use less if you like)

1/4 t salt

1 cup whole milk

2 tbsp lemon juice

2 tbsp vanilla

3/4 cup flour

confectioners sugar for dusting

butter for greasing your pan

1.Preheat oven to 350.

2.  Grease pan VERY well, otherwise it will stick and not be as pretty

3.  Toss cherries with half the sugar and set aside

4.  Beat eggs with milk, lemon, vanilla, salt, and remaining sugar

5.  Spread out cherries over the bottom of pan/muffin cups, and pour the batter over it

6.  Bake for 30-45 if doing a large pan – muffins will take less time.  You will know they are done when you touch them and they have firmed up; can also test with a toothpick.

Mixed Berry Balsamic Sauce

Note: scale up the recipe if you’d like to really sauce up the clafoutis.

1-2 cups mixed frozen berries

1/4 tsp salt

1 tbsp white sugar (if you want it really sweet)

2 tbsp honey

1-2 tbsp balsamic vinegar

1.  Place all ingredients into a sauce pan and simmer until the liquid has reduced, mashing in the meantime to create a sauce.

2.  Top the clafoutis with the sauce and sprinkle with confectioners sugar.

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