|Serves||6 to 8|
This traditional French dessert should be perfect with cherry vanilla or vanilla ice cream.
|1½||lb. cherries, pitted|
|½||cup (4 oz.) sugar|
|1||cup (4 oz.) flour|
|1||tsp. vanilla extract|
|1||Tbsp. confectioners’ sugar|
Culinate editor’s note: This clafoutis — essentially a baked custard-cake — is on the firm and dry side. For a moister clafoutis — the kind you’re likely to find in French patisseries — try Almost Classic Cherry Clafouti. And for a jiggly, truly custardy clafoutis, make Blueberry Clafoutis.
Related recipe: Almost Classic Cherry Clafouti
This content is from the book Anthony Bourdain’s Les Halles Cookbook by Anthony Bourdain.
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