- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 440
- Total Fat
- 27 g
- Saturated Fat
- 17 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 7 g
- Cholesterol
- 181 mg
- Sodium
- 176 mg
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 440
- Total Fat
- 27 g
- Saturated Fat
- 17 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 7 g
- Cholesterol
- 181 mg
- Sodium
- 176 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Spread the butter over the bottom and sides of a 9-inch x 1 1/2-inch deep round gratin dish. Sprinkle the 2 tablespoons of granulated sugar evenly in dish.
- Distribute the cherries evenly in the dish and drizzle with the Grand Marnier.
- Place the remaining 1/3 cup granulated sugar, the cream, eggs, flour, baking powder, vanilla, and salt in a blender and blend for 1 full minute, scraping down the sides, until smooth and frothy. Pour this mixture carefully over the cherries.
- Place the dish on a sheet pan lined with parchment paper and bake for 45 minutes, until the top is browned and the middle is just set when a knife inserted in the center comes out clean. (If the top is getting very brown, cover loosely with aluminum foil for the last 10 minutes.)
- Set aside to cool for 20 minutes. Sprinkle with confectioners’ sugar (see Cook’s Note) and serve warm or at room temperature with a drizzle of the melted ice cream.
Cook’s Note
Put some confectioners’ sugar in a small strainer – not over the clafoutis – then lightly tap the side of the strainer over the clafoutis for a light dusting of sugar.
