The star of this simple clafoutis from Portland, Oregon, chef Joshua McFadden is the slightly savory malted whipped cream. It’s the perfect topping for juicy, sweet, peak-season fruit. McFadden uses cherries here, but you can sub in 4 cups of any other pitted and sliced stone fruit.
Slideshow:More Cherry Dessert Recipes
2 tablespoons unsalted butter, cubed, plus more for greasing
1 1/4 pounds sweet cherries (4 cups), pitted
1 1/4 cups half-and-half
3 large eggs
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 cup heavy cream
1 tablespoon malt powder
2 teaspoons confectioners’ sugar
1/4 teaspoon pure vanilla extract
How to Make It
Preheat the oven to 350° and butter a 12-inch gratin or shallow baking dish. Spread the cherries in a single layer in the prepared gratin dish.
In a blender, puree the half-and-half, eggs, flour, granulated sugar and a generous pinch of salt until smooth. Pour the batter over the cherries, then scatter the cubed butter on top.
Bake the clafoutis for about 35 minutes, until puffed and a toothpick inserted in the center comes out clean.
In a large bowl, using a hand mixer, beat the heavy cream, malt powder, confectioners’ sugar, vanilla and 1/4 teaspoon of salt until stiff peaks form. Serve the clafoutis warm or at room temperature with the malted whipped cream.
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