Cherry clafoutis
(serves 4 – 4 tartellette molds 4.7 inches (12 cm.) in diameter)
1 pound (450 gr.) pitted cherries
¼ cup (50 gr). granulated sugar
3.5 tablespoons (50 gr.) all purpose-flour, sifted
3 generous tablespoons (50 gr.) unsalted butter, melted
0.63 cup (150 ml.) full fat milk
2 whole eggs
1 package powdered vanilla
2 tablespoons Passito from Pantelleria
powdered sugar to dust
unsalted butter and granulated sugar for the molds
Preheat the oven to 350° F.(180°). Wash the cherries, remove the stems and pits. Grease the molds with butter and sprinkle with sugar. In a saucepan bring the milk to boil, keeping it warm. In a bowl whisk the eggs together with sugar and powdered vanilla, till a frothy mixture. Add the melted butter, Passito, sifted flour and combine. Pour gradually the milk, and mix until the batter is completely smooth. Arrange the cherries on the bottom of the molds, pour the batter over the cherries and bake for about 25 – 30 minutes or until the clafoutis is puffed, set, and golden brown around the edges. Dust with powdered sugar, before serving,
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