I doubt The Undertones visited the Hamptons before writing Here comes the summer yet that tune came to mind when I first saw that sweet recipe from Savoring the Hamptons by Silvia Lehrer (Running Press, 2011).
Time for a CHERRY CLAFOUTIS
THIS TYPICAL FRENCH HOUSEWIVES FRUIT CAKE MADE WITH LOCAL CHERRIES (OR BERRIES) IS light, sweet, and delicious—and perfect for summer entertaining.
YIELD: 6 TO 8 SERVINGS
2 cups cherries or local raspberries and/or blueberries
3 tablespoons Kirsch
3 large eggs
1 cup half-and-half
1/3 cup granulated sugar
1 teaspoon lemon zest
Pinch of salt
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
Confectioners’ sugar, for dusting
With a cherry pitter or a paring knife, remove the pits from the cherries. Place in a bowl with the Kirsch and macerate about 30minutes. If using berries, rinse under cold water and drain, shaking to remove the excess water, before macerating.
Preheat the oven to 350°F.
In a separate mixing bowl, beat the eggs with the half-and-half until frothy. Add the sugar, lemon zest, salt, vanilla, and flour and mix well.
Pour about half the batter into a 2-quart well-buttered glass or porcelain “quiche” baking dish. Arrange the cherries or berries in a single layer over the batter and then pour the remaining batter over the berries. Place on the middle rack of the oven and bake for 40 to 45minutes or until puffed and golden brown or when a knife inserted in the center comes out clean. Sprinkle confectioners’ sugar through a sieve over the top and serve warm or at room temperature.
THIS RECIPE IS A perfect “taste of the Hamptons.” Made with local ingredients, such as Iacona or North Sea Farms fresh eggs and Wickham's Fruit Farm cherries or Oyster Pond Farms plump sweet berries, this French custard classic is tailor-made.
(* Recipe reprinted by permission of the publisher, photo by Karen Wise)