Fresh Cherry Clafouti

• dark sweet red cherries (Fresh Bing or Pitted)↗4 cups
• brandy (French Napoleon)↗4 tablespoons
• fresh lemon zest↗1 teaspoon
• jumbo eggs (Brown)↗5
• dark brown sugar↗3⁄4 cup
• unsalted butter (Room Temperature)↗1 tablespoon
• heavy cream↗1 1⁄4 cups
• vanilla extract↗1 teaspoon
• pastry flour↗3⁄4 cup
• fine sea salt↗1⁄4 teaspoon
• confectioners' sugar (Powdered Sugar)↗1 tablespoon

Step-by-step instructions

1. 1

   Pre-heat oven to 400°F.

2. 2

   Coat 10-inch Clafouti Dish with food spray.

3. 3

   Place cherries in a bowl with 3-tablespoons Brandy, lemon zest and toss cherries. Cover with plastic and chill for 1 hour. Drain cherries reserving excess cherry juice.

4. 4

   Use a mixer with a paddle, combine eggs, butter, brown sugar and remaining brandy. Beat until smooth; about 2-3 minutes.

5. 5

   Add heavy cream, 2 tablespoons cherry juice, vanilla extract and beat until batter is smooth. Remove paddle from mixer and fold in flour by hand, stir until batter is smooth.

6. 6

   Place cherries into Clafouti Dish and cover with batter.

7. 7

   Place dish on a sheet pan, reduce oven to 375 F and bake for 10- minutes. Remove from oven and pour remaining cherry juice over Clafouti.

8. 8

   Reduce oven to 350 F and bake for about 35-minutes.

9. 9

   Insert a knife into center to insure Clafouti is baked. Cool for 20-minutes before serving.

10. 10

    Garnish Cherry Clafouti with confectioners' sugar and warm Fresh Cherry Sauce.