SWEET-CHERRY CLAFOUTI

Sweet-Cherry Clafouti image

Provided by Michael Presnal

Yield Makes 8 servings

Number Of Ingredients 10

1 cup sugar, divided
1/2 cup chilled mascarpone cheese or crème fraîche
1/2 cup heavy whipping cream, divided
2 tablespoons kirsch (clear cherry brandy), divided
1 pound frozen pitted sweet cherries, thawed
3 large eggs
1 vanilla bean, split lengthwise
3/4 cup sour cream
1/2 cup whole milk
6 tablespoons all purpose flour

Steps:

Using electric mixer, beat 2 tablespoons sugar, mascarpone, 1/4 cup whipping cream, and 1 tablespoon kirsch in medium bowl until peaks form. Cover and chill topping until ready to use.
Preheat oven to 375°F. Generously butter 10-inch glass pie dish; sprinkle with 1 tablespoon sugar to coat. Arrange cherries in single layer in dish. Place eggs and 3/4 cup sugar in large bowl. Scrape in seeds from vanilla bean; discard bean. Whisk until blended and frothy. Whisk in 3/4 cup sour cream, milk, remaining 1/4 cup cream, and 1 tablespoon kirsch. Sift flour over and whisk to blend. Pour batter over cherries. Sprinkle with remaining 1 tablespoon sugar. Bake clafouti until puffed, golden brown, and set in center, about 35 minutes. Serve directly from dish either warm or at room temperature with mascarpone topping.