It’s summer! Fresh fruit and vegetable stands line the sides of country roads. Farmer’s Markets are full to the brim with goodies galore. Now that you have all your farm fresh finds home…what can you do with them? If a bucket of cherries are part of your haul; why not try this simple and delicious cherry calfoutis recipe? Kimberly Taylor shared it with us in Where Women Cook’s Spring 2013 issue.
- 1 TB. unsalted butter, room temperature
- ⅓ cup granulated sugar, plus 1 tablespoon
- 3 extra-large eggs, room temperature
- 6 TB. all-purpose flour
- 1½ cups heavy cream
- 1 tsp. almond extract
- 1 tsp. grated lemon zest (2 lemons)
- ¼ tsp. kosher salt
- 1½ cups cherries, pitted & halved
- Confectioners’ sugar
- Preheat oven to 375 degrees.
- Butter a 10-inch round baking dish and sprinkle bottom and sides with 1 tablespoon of granulated sugar.
- In bowl of an electric mixer fitted with a paddle attachment, beat eggs and ⅓ cup granulated sugar on medium-high until light and fluffy, about 3 minutes.
- On low speed, mix in flour, cream, almond extract, lemon zest, and salt. Set aside for 10 minutes.
- Pit and halve cherries. Arrange in a single layer in baking dish. Pour batter over cherries and bake until the top is golden brown and custard is firm, about 35-40 minutes. Serve warm or at room temperature, sprinkled with confectioners’ sugar.
What do you like to do with your fresh cherries?