Thursday, July 5, 2018

Recipe for Cherry Calfoutis

I love cherry season!  The bright tartness of cherries, balanced with sweet is a delicious combination.  You can extend the season and avoid all of those cherry pits by using frozen tart cherries.  This is my favorite cherry recipe.  It is easy to assemble, makes for a beautiful presentation and the Loganberry Inn B&B guests love it as much as I do.  It is best served warm.  Enjoy!

Loganberry Inn Cherry Clafoutis

12 ounces frozen tart cherries
2 large eggs
1/4 cup sugar
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
Cooking Spray
Preheat an oven to 400 degrees Fahrenheit.
Butter the bottom and sides of deep dish pie pan. Place the cherries into a colander and allow to thaw completely before using. Discard the juice, I use the juice in smoothies. Spread the cherries evenly over the bottom of the pie pan.
In a mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla and flour and whisk to combine. Pour the batter over the cherries.
Bake on the middle rack, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle.
Allow to cool for 30 minutes, dust with powdered sugar, slice and serve warm.  Yummy!

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