A great time to take a trip to France is during the late spring/early summer. Most of the tourists have yet to arrive and the countryside is in full bloom. Outdoor markets selling local farm goods and fresh produce are now open, the landscape is dotted with the colors of tulips and sunflowers. And the weather? Wonderful! No matter what your French vacation itinerary may be, whether you are visiting the beaches of southern France, touring the Burgundy wine region or browsing through shops in Nice, you will find that the warm and welcoming temperatures are just perfect.
This week, I will be sharing an easy and delicious dessert recipe, straight from the Limousin region of Central France:
‚Ä¢¬†¬†¬† 1 tablespoon softened butter
‚Ä¢¬†¬†¬† 1 cup whole milk
‚Ä¢¬†¬†¬† 1/4 cup heavy cream
‚Ä¢¬†¬†¬† 2/3 cup all-purpose flour
‚Ä¢¬†¬†¬† 3 large eggs
‚Ä¢¬†¬†¬† 1/4 cup granulated sugar
‚Ä¢¬†¬†¬† 2 teaspoons vanilla extract
‚Ä¢¬†¬†¬† 1/4 teaspoon salt
‚Ä¢¬†¬†¬† 4 cups dark cherries, preferably pitted
‚Ä¢¬†¬†¬† 1 tablespoon confectioners‚Äô sugar (powdered)
Preheat the oven to 350¬∞. Grease a 9x 9 baking dish with the softened butter.
In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla extract, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the baking dish place in the oven for 3-6 minutes, or until a film of batter sets. Be sure not to allow the batter to cook completely, it should only just start thickening when removed from oven.
Transfer the dish to a heatproof surface and arrange the cherries over the hot batter. Pour the remaining batter over the cherries and bake for 35-40 minutes, until a knife inserted in the center comes out clean.
Sprinkle the confectioners‚Äô sugar over the finished clafoutis and serve it warm.
What is your favorite season for travel to France?