Fresh Cherry Clafoutis Recipe

Grease your pie dish generously with 2 teaspoons of butter. Add a couple of tablespoons of sugar, then swirl the dish until the sugar coats the buttered surface. If you see any bare spots, just add a little more sugar.

Arrange the pitted cherries evenly in the prepared pie dish. Drizzle them with the 3 tablespoons of Marsala wine and sprinkle over the 3 tablespoons of sugar. Set the dish aside for 30 minutes to let the cherries macerate.

While the cherries are resting, combine the remaining batter ingredients (eggs, flour, milk, single cream, sugar, baking powder, and vanilla extract) in a bowl. Whisk them until the batter is smooth, either with an electric mixer or by hand. Set this aside for 30 minutes.

During this waiting period, preheat your oven to 180°C / 350°F.

Pour the prepared batter evenly over the macerated cherries in the pie dish. Carefully transfer the dish to the preheated oven and bake for about 35 minutes, though you might want to check it around the 25-minute mark.

The clafoutis is ready when it's puffed up and golden brown, and a knife inserted into the center comes out clean. It should feel set but still have a slight jiggle.

Let the clafoutis cool slightly before dusting it generously with icing sugar. It's lovely served warm, but I often prefer it cooled down to room temperature. A dollop of pouring cream, mascarpone, or Greek yogurt makes a nice accompaniment.