Ingredients

serves 6

　　3 cups pitted fresh sour cherries (canned or frozen may be used)

　　3 tablespoons Cognac

　　Unsalted butter, for pie plate

　　1/2 cup sugar

　　3/4 cup whole milk

　　1/4 cup heavy cream

　　3 large eggs

　　1 teaspoon pure vanilla extract

　　Pinch of salt

　　2/3 cup all-purpose flour

　　

Step 1

Preheat the oven to 350°F. Stir together cherries and Cognac; set aside.

　　

Step 2

Butter a 9-inch glass pie plate or a fluted porcelain tart dish. Dust with 1 teaspoon sugar; set aside.

　　

Step 3

Blend milk, cream, eggs, remaining sugar, the vanilla, salt, and flour in a blender on high speed 1 minute, scraping down sides halfway through.

　　

Step 4

Pour 1/2 cup batter into prepared pie plate. Arrange the cherries evenly over batter; drizzle with the Cognac. Pour remaining batter over cherries.

　　

Step 5

Bake clafouti until top is puffed and golden brown and batter is set, 45 to 60 minutes. Serve warm.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.