Cherry Clafoutis

A French dessert classic, clafoutis is traditionally made with perfectly ripe and juicy cherries that nestle within a lightly sweetened custard. Our version is elevated with the addition of a splash of Luxardo, a maraschino liqueur that adds depth and a touch of nuttiness. If unable to find it, substitute another type of fruit liqueur, almond extract, or simply omit it.

About 1-2 tablespoons unsalted butter, softened

1 1/4 cups whole milk

2/3 cup, plus 2 tablespoons granulated sugar

3 eggs, room temperature

1 tablespoon Luxardo or cherry liqueur

1/4 teaspoon salt

1/2 cup flour

2 cups cherries, pitted if desired

Powdered sugar

Preheat oven to 350°F. Rub butter all over the inside of a 2-quart baking dish. Set aside.

Place milk, 2/3 cup sugar, eggs, liqueur, salt and flour in a blender. Blend to combine well.

Pour about 1/3 of the batter into the baking dish. Place in preheated oven, and bake just until top is set, about 10-15 minutes. Remove dish from the oven, and scatter cherries all over the batter in the dish. Sprinkle the cherries with 2 tablespoons more sugar, and then pour the remaining batter over the cherries. Place dish back in the oven and bake until puffed and lightly browned, about 50-60 minutes longer. A knife inserted in the middle of the custard should come out clean.

Remove from the oven, and sprinkle with powdered sugar. Serve warm or at room temperature.