- 1 pound sweet cherries, pitted and patted dry with paper towels
- 1/4 cup granulated sugar
- 1/2 teaspoon finely grated lemon zest
- 1/2 cup flour, plus more for dusting
- Pinch of salt
- 3 large eggs, lightly beaten
- 2 cups milk
- 4 tablespoons unsalted butter, softened, plus more for the dish
- 2 tablespoons Cognac or brandy
- 1/2 teaspoon pure vanilla extract
- Confectioners' sugar for dusting
How to make this recipe
- In a bowl, toss the cherries with 3 tablespoons of the granulated sugar and the lemon zest. Spread the cherries out on a baking sheet and freeze for 1 1/2 hours.
- Meanwhile, in another bowl, whisk the 1/2 cup flour and salt. Whisk in the eggs. In a small saucepan, heat 1/2 cup of the milk with 3 tablespoons of the butter until the butter melts. Whisk the warm milk into the flour mixture just until smooth. Whisk in the remaining 1 1/2 cups of milk. Add the Cognac and vanilla, cover and let rest at room temperature for at least 1 hour.
- Preheat the oven to 425°. Butter a 9 1/2-inch deep-dish pie plate and dust with flour. Spread the cherries in a single layer in the pie plate, adding any sugar from the baking sheet to the cherries. Whisk the batter again and pour it over the cherries.
- Bake the clafoutis just above the center of the oven for 20 minutes, or until the top is just set and golden. Top with the remaining 1 tablespoon of granulated sugar and 1 tablespoon of butter. Bake for 10 to 15 minutes longer, or until a knife inserted in the center comes out clean. Transfer to a rack to cool. Dust with confectioners' sugar, cut into wedges and serve.