Cherry Clafoutis

Step 1

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.

Step 2

Distribute the cherries evenly in the dish and drizzle with the Grand Marnier.

Step 3

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.

Step 4

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.)

Step 5

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.