Custard and Cherries Baked in a Skillet

Serves 6

1 pound sweet cherries (about 3 cups), pitted

grated zest of 1/2 lemon, organic if available

1/4 cup sugar (divided use)

1/2 cup (4 ounces) all-purpose flour, pastry flour or whole-wheat pastry flour, plus 1 tablespoon for the skillet

pinch of salt

4 1/2 tablespoons unsalted butter, at room temperature (divided use)

3 eggs

2 cups warm milk (divided use)

2 tablespoons Armagnac or cognac

1/2 teaspoon vanilla extract

confectioners' sugar

Early in the day, rinse and dry the cherries. Stem and, if desired, pit the fruit; traditionally this dessert is made with the pits in. Line a 1-quart freezer container with paper towels and pile in the cherries. Sprinkle with the lemon zest and 3 tablespoons of the sugar. Cover and shake to distribute the sugar. Freeze for 1 to 2 hours.

Meanwhile, in a mixing bowl, combine the flour, salt, 3 tablespoons of the butter, the eggs and 1/4 cup of the warm milk, whisking to blend thoroughly. Gradually add the remaining milk and whisk until smooth.

Stir in the Armagnac and vanilla. Cover and let the batter stand at room temperature for at least 1 hour. (This will encourage a small amount of fermentation, which allows the batter to rise to the top of the skillet during baking.)

Use half the remaining butter to grease a 9-inch, straight-sided ovenproof skillet, preferably well-seasoned cast iron. Dust the pan with 1 tablespoon flour; tap out excess.

Preheat the oven to 425 degrees. Arrange the cherries in the pan in a single layer. Whisk the batter to a good froth and spoon over the cherries. Set the skillet in the top third of the oven and bake for 20 minutes; the surface will be barely set.

Sprinkle the remaining 1 tablespoon sugar over the clafouti and dot with the remaining butter divided into small bits. Continue to bake for 20 more minutes, or until well puffed, golden brown and set.

Test by inserting a skewer into the center; it is done if skewer comes out clean. Transfer to a rack and let cool, before serving lukewarm, at room temperature or chilled. Dust with confectioners' sugar.

From "The Cooking of Southwest France"

Per serving: 309 calories; 9 grams protein; 13 grams fat; 7 grams saturated fat; 39 grams carbohydrate; 2 grams fiber; 134 milligrams cholesterol; 101 milligrams sodium