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Cherry Clafouti

So, it turns out I got a jump on my culinary to-do list much earlier than I thought I would. Last week I somehow ended up with a pound or so of fresh cherries in my fridge, so I figured it was time to take that first stab at a cherry clafouti. 

I'm still waiting on my copy of Mastering the Art of French Cooking to arrive in the mail, so I did a little googling and found Julia Child's recipe among the first results.

Julia Child’s Clafouti

serves 6-8

1 1/4 cups milk

1/3 cup sugar

3 eggs

1 Tablespoon vanilla (my note: you can substitute, or add 1 Tablespoon of almond extract)

1/8 teaspoon salt

1/2 cup flour

3 cups cherries, pitted

1/3 cup sugar

powdered sugar

Preheat oven to 350F.

In a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.