Makes: 4 to 6 servings
Time: About 45 minutes
This rustic dessert—essentially a large, sweet, eggy pancake baked over fruit—is incredibly simple and one of the fastest ways to a fancy dessert. Use pretty much any fruit you like. Serve with a dollop of crème fraîche or Whipped Cream, dress it up with Balsamic Syrup, or add a drizzle of Rich Chocolate Sauce.
1. Heat the oven to 375°F. Butter a baking dish that’s big enough to hold the fruit in one layer and sprinkle it evenly with the tablespoon of sugar. Lay the cherries in the dish.
2. Beat the eggs, then add the remaining ½ cup sugar and continue to beat until foamy and fairly thick. Stir in the cream, vanilla, and salt, then beat in the flour until just combined. (If you like, you can make this in a blender instead.)
3. Pour the batter over the fruit and bake for about 30 minutes or until the clafoutis is nicely browned on top and a knife inserted into the center comes out clean. Sift some confectioners’ sugar over it and serve warm or at room temperature.
BLUEBERRY CLAFOUTIS Wonderful with any berry: Substitute 2 cups blueberries for the cherries. For a firmer filling that’s not quite so juicy, toss the berries with 1 tablespoon cornstarch first.
BRANDY APPLE CLAFOUTIS Peel and core 1 pound apples (about 2 small or 1 large). Cut them into thin slices and combine in a bowl with ¼ cup brandy. Let sit for at least 30 minutes, then add the apple slices to the dish. Decrease the cream to 1¼ cups and add the brandy with it. Garnish with a bit of cinnamon.
BOURBON-GINGER-PEAR CLAFOUTIS A flavorful wintertime dessert: Follow the preceding variation, substituting bourbon for the brandy and pears for the apples. Add 2 teaspoons minced fresh ginger to the bourbon before soaking the pears.
DRIED FRUIT CLAFOUTIS Use any dried fruit or a combination: Put 1½ cups dried fruit in a bowl; if the pieces are large, chop them first. Cover with warm water, rum, or bourbon and let sit for about 30 minutes. Drain and squeeze dry.
BANANA–CHOCOLATE CHIP CLAFOUTIS A dessert spin on the beloved pancakes: Use brown sugar instead of granulated sugar to coat the bottom of the dish. Cut 2 ripe bananas into ¼- to ½-inch-thick slices. Cover with batter, then sprinkle 1 cup chopped chocolate over the top.