Pitting cherry against berry
Raspberry clafoutis: I finally braved clafouti(s) and, after working my way through the sticky bits, baked a nicely balanced one that brings to mind a sweet quiche. (Bill Hogan/Chicago Tribune)
½ cup heavy cream
½ cup flour
1/8 teaspoon salt
1 tablespoon confectioners' sugar
Tumble berries into a bowl. Sprinkle on 2 tablespoons sugar, the liqueur and vanilla. Mix once, gently. Let sit, about 20 minutes.
Butter and sugar a 9-inch ceramic baking dish. Set on a rimmed baking sheet.
Whisk together eggs, milk, cream, creme fraiche, flour, remaining ½ cup sugar and salt until smooth.
Scoop up berries with a slotted spoon and settle them in prepared baking pan. Whisk remaining juices into egg mixture. Pour egg mixture over fruit.
Slide into a 375-degree oven and bake until puffed, golden and set, about 35-40 minutes. Cool. Sprinkle with confectioners' sugar. Enjoy slightly warm or room temperature.
Leah Eskin is a Tribune Newspapers special contributor. Email her at firstname.lastname@example.org.