Our second contribution to this month’s boozy Supper Club dinner was this Brandied Cherry Clafouti.
Tart cherries are soaked in brandy and sugar before being baked into a lemon and allspice-scented batter.
I made a Blueberry Clafouti yeeeeeears ago and didn’t really care for it, so when Dino said that he wanted to make a clafouti for our Supper Club dinner, I wasn’t too excited.
But boy did this recipe prove me wrong! This was light and airy, beautifully scented with lemon and allspice, not to mention those delicious brandied cherries. The taste is eggy/custardy and it went beautifully with the rest of our meal.
Brandied Cherry Clafouti
2 cups canned tart cherries, drained
1/4 cup brandy
2/3 cup white sugar, divided
cooking spray (such as Pam®)
1 cup milk
2/3 cup sifted all-purpose flour
3 large eggs
1 tablespoon vanilla extract
1 tablespoon lemon zest
1/4 teaspoon salt
1/8 teaspoon allspice
1 teaspoon confectioners’ sugar, or as needed
1. Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
2. Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
3. Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
4. Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners’ sugar to serve.
Amount per serving (8 total)
Calories: 195 kcal 10%
Fat: 2.7 g 4%
Protein: 4.9 g 10%
Cholesterol:82 mg 27%
Sodium: 116 mg 5%
Based on a 2,000 calorie diet
Big Flavors Rating: 5 Stars