Cherry Clafoutis

This rustic French dessert combines fresh, juicy cherries and creamy, custardy batter, all baked to golden-brown perfection.

1 pound fresh cherries, stemmed and pitted
Farm & Larder clafoutis batter
Powdered sugar

1. Preheat oven to 375°. Butter cake pan or individual ramekins. Arrange cherries in a single layer in pan.

2. Pour prepared batter evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle.

3. Bake clafoutis until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 20 minutes, then run a knife around pan sides to loosen clafoutis (if using a cake pan). Dust top with powdered sugar; cut into wedges and serve.

this week's recipes
a taste of home

feature story
cheese please

from the farm
photo gallery