Cherry Clafoutis

Clafoutis is a delicious fruit and custard dessert that is very simple to prepare. Any seasonal fruit, such as peaches or blackberries, can be used but cherries work especially well. Traditionally, cherry clafoutis is prepared with brandy or kirsch but you could leave the alcohol out and only use vanilla. Serve this dessert warm from the oven, as this will bring out the flavour of the cherries. Serve with vanilla ice cream or sweetened whipped cream. Garnish with a mint spring and a sprinkling of icing sugar.

• 1 pound pitted and halved Cherries
• ¼ cup Brandy
• OR ¼ cup Kirsch
• 1 cup, 2% Milk
• 4 Eggs
• Pinch of Salt
• 1 tbs Vanilla
• ½ cup Granulated Sugar
• ½ cup Flour

1. Pit cherries and cut in half. Place in bowl and pour brandy over top. Set aside 20 to 30 minutes to allow flavours to combine. Preheat oven to 325°F (163°C).
2. Prepare custard. Combine milk, eggs, salt, vanilla, sugar and flour in a mixing bowl. Whisk by hand until all ingredients are well combined and batter is very smooth.
3. Place cherries in a buttered over safe dish, 8 inch round cake pan or a spring form pan lined with tinfoil to prevent leaking. Pour batter over cherries. Bake for 55 to 65 minutes. The batter will be set and slightly golden in colour. Remove from oven and allow to cool slightly. Serve dessert warm. Clafoutis is best served and eaten the same day it is made.