Clafoutis aux Cerises

    
     I made this Cherry Clafoutis on Bastille Day.  I guess I felt the need to do something French on July 14, since I wasn't in France for the festivities. 
    

     We ate half of this yesterday but I think it was best this morning when we downed the remainder for breakfast!

• Sweet Cherry Clafoutis via Paula Wolfert | Food & Wine Magazine

• 1 pound sweet cherries, pitted and patted dry with paper towels
• 1/4 cup granulated sugar
• 1/2 teaspoon finely grated lemon zest
• 1/2 cup flour, plus additional for dusting
• Pinch of salt
• 3 large eggs, lightly beaten
• 2 cups whole milk
• 4 tablespoons unsalted butter, softened, plus more for the dish
•  2 tablespoons Cognac or brandy
• 1/2 teaspoon pure vanilla extract
• Confectioners' sugar for dusting

1.  In a bowl, toss the cherries with 3 tablespoons of the granulated sugar and the lemon zest.  Spread the cherries in a single layer on a baking sheet.  Transfer to a freezer for 1 1/2 hours.
2.  Meanwhile, in another bowl, whisk the 1/2 cup flour and salt. Whisk in the eggs. In a small saucepan, heat 1/2 cup of the milk with 3 tablespoons of the butter until the butter melts. Whisk the warm milk into the flour mixture just until smooth. Whisk in the remaining 1 1/2 cups of milk. Add the Cognac and vanilla, cover and let rest at room temperature for at least 1 hour.
3.  Preheat the oven to 425°. Butter a 9 1/2-inch deep-dish pie plate and dust with flour. Spread the cherries in a single layer in the pie plate, adding any sugar from the baking sheet to the cherries. Whisk the batter again and pour it over the cherries.
4.  Bake the clafoutis just above the center of the oven for 20 minutes, or until the top is just set and golden. Top with the remaining 1 tablespoon of granulated sugar and 1 tablespoon of butter. Bake for 10 to 15 minutes longer, or until a knife inserted in the center comes out clean. Transfer to a rack to cool. Dust with confectioners' sugar, cut into wedges and serve.

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