Cherishing the Fruits of Summer - Cherry Clafoutis and Pear Flaugnarde

Clafoutis, from the Limousin region of France, is a baked dessert of black cherries arranged in a buttered dish and covered with a thick, flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm. Although black cherries are traditional, there are numerous variations using red cherries, plums, prunes, apples, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is called a flaugnarde.

I prepared a Cherry Clafoutis and a Pear Flaugnarde as part of our Coronado 3rd of July parade buffet.

Cherry Clafoutis
Slightly adapted from Barefoot in Paris: Easy French Food You Can Make at Home
Serves 8

1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
1/4 teaspoon kosher salt
2 tablespoons brandy
1 lb. fresh cherries, pitted
Confectioners' sugar
1/4 cup sliced blanched almonds, lightly toasted

Preheat the oven to 375 degrees F.

Butter a 9-10 inch glass pie plate or baking dish, and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and brandy. Set aside for 10 minutes.

Meanwhile, pit the cherries.  Arrange the cherries, in a single layer, in the baking dish. Pour the batter over the cherries and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and toasted almonds.

For Pear Flaugnarde:  Substitute 2-3 firm Bartlett pears in place of the cherries.  Peel, quarter, core, and slice the pears, and arrange the slices, in a single layer, slightly fanned out, in the baking dish.