Welcome to Applejack Lane. With cherries in season during the month of July, Cathy made a special dessert that she saw in the New York Times-Cherry Clafouti.
Cherry Clafouti1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired
2 tablespoons kirsch (she did not use this)
6 tablespoons sugar
3 large eggs
1 vanilla bean, scraped
Pinch of salt
2/3 cup sifted unbleached all-purpose flour
3/4 cup low-fat yogurt
2 tablespoons milk
2 teaspoons confectioners’ sugar (optional)
1. Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
2. Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
3. In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
4. Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.
5. Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
Yield: Serves eight.