Julia Child’s Cherry Clafouti a la Liqueur

My Carolina Kitchen

3 cups pitted black cherries

¼ cup cognac

1/3 cup granulated sugar

Batter:

Liquid from the cherries and enough milk to equal 1 ¼ cups

1/3 cup granulated sugar

3 eggs

1 Tablespoon vanilla extract

1/8 teaspoon salt

2/3 cup sifted all-purpose flour

An electric blender

A 7-8 cup lightly buttered, fireproof baking dish or Pyrex pie plate

Powdered sugar for garnish

Preheat oven to 350 degrees F. Use fresh, black, sweet cherries in season and let them stand for 1 hour in the cognac and sugar.

Place the batter ingredients in your blender jar in the order in which they are listed. Cover & blend at top speed for 1 minute. Pour a ¼” layer of batter in the lightly buttered baking dish or pie plate. Put in the oven to let the batter set. Spread the drained cherries over the batter, then pour on the rest of the batter and smooth the surface with the back of a spoon.

Place in middle position of preheated oven and bake for about an hour. It is done when it has puffed and browned and a needle or knife plunged into its center comes out clean. Sprinkle the top with powdered sugar just before bringing to the table. It need not be served hot, but should still be warm. It will sink down slightly as it cools.

Mastering the Art of French Cooking by Julia Child – serves 6