This clafoutis takes full advantage of the fresh cherries and blueberries
that have taken over local farmers' markets. Both are delicious simply
eaten out of hand, but I couldn't resist baking with them. This
simple dessert bursts with summer's best berry flavors. The purply-magenta
colored syrup that results from cooking the berries and cherries with a
bit of butter and sugar is pretty awe-inspiring on its own. I don't usually
post process shots, but I couldn't resist in this case. It should go
without saying that the clafoutis is even better when topped with ice
cream. Just don't forget to to pit your cherries!
Cherry-Blueberry Clafoutis
For the batter:
1/2 cup white
flour
1/4 teaspoon salt
2 large
eggs
2
tablespoons white
sugar
3/4 cup milk
1 tablespoon melted butter
1/2 teaspoon
vanilla
For the fruit:
1/3 cup cherries, pitted
1/3 cup blueberries
1 tablespoon unsalted butter
1 tablespoon white sugar
Preheat the oven to 350F. Wash the blueberries and cherries, removing
the stems and pits.
Blend together the flour, salt, eggs, sugar, milk, butter, and vanilla. Once the batter is smooth, set aside.
Melt the butter in a large skillet over medium heat once the
butter is bubbling, add the blueberries and cherries, and cook until they have
softened a bit and are coated with butter (about 2 minutes). Then sprinkle
them with the sugar and cook until the sugar has dissolved and turns
into a syrup (1 - 2 minutes). Pour the batter over the cherries and bake
for about 45minutes or until the clafoutis is puffy and golden brown
around the edges. Make sure not to open the oven door until the end of the
baking time or it may collapse! Serve with ice cream for dessert or as is for breakfast.
