Part three of my celebration of 100 years of Julia Child is this dessert: Cherry Clafouti. This could be made with different fruit like plums or apples or pears. But if those fruits were used, it wouldn’t be a cherry clafouti. It is the perfect dish to make right now when cherries are in season.
Here’s what to do.
Get some cherries.
Pit those cherries.
Make the batter. Mix together vanilla, sugar, flour, milk and eggs.
Here’s the batter.
Pour 1/4″ of the batter into your prepared baking dish.
Add the cherries to the baked batter.
Sprinkle 1/3 cup of sugar onto the cherries.
Then pour the rest of the batter on top.
From Mastering the art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck.
You can find the recipe here:
I made a very slight alteration: I used vanilla sugar instead of plain which added a great bonus hit of vanilla flavour. I made this sugar a while ago (bury a couple of vanilla pods in granulated sugar for a few weeks. Shake the container every once in a while to make sure all the sugar gets to the pods) and wanted to use it in something other than my espresso.