1 1/2 pounds fresh TSFF sweet cherries, pitted and halved
1 tsp. lemon juice
2 tsp. all-purpose flour, plus 1/2 cup
1/8 tsp. ground cinnamon
4 large eggs
2/3 cup, plus 2 tsp. sugar
2 1/2 tsp. vanilla extract
1/4 tsp. salt
1 cup heavy cream
2/3 cup whole milk (or 1 or 2 %, if you must)
1 Tbs. unsalted butter
1. Adjust oven racks to lowest and upper-middle positions; place 12" skillet on lower rack and heat oven to 425F. Line baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juicy, and let cool for 5 minutes, Combine 2 tsp. flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly.
2. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.
3. Remove skillet (handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown)uyy and center registers 195F, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 tsp. sugar. Slice into wedges and serve.
This recipe is verbatim from the current (July & August 2015) issue of Cook's Illustrated, without permission - so sue me, already. I take it as free advertising for my favorite cooking magazine; I think I like the scientific side to perfecting recipes. I have many, too many, cook books from which I've only tried a couple of recipes; but there is something about getting that magazine every couple of months that gets me to try new things. I appreciate their stance, also, in not having any advertising, but reviewing a few commercial items, like the knife sharpeners in the current issue, such that you trust the unbiased stance.