Name: Cherry Clafouti (Reduced Sugar)
Total time: 1 h 20 min
Ingredients: 1½ pounds (680 grams) fresh sweet cherries , pitted and halved; 1 teaspoon lemon juice; 2 teaspoons all-purpose flour , plus 1/2 cup (2 1/2 ounces/71 grams); ¼ teaspoon ground cinnamon; 7 tablespoons (2½ ounces/71 grams) Sucanat; 4 large eggs; 1 tablespoon vanilla extract; ¼ teaspoon salt; 1 cup heavy cream; ⅔ cup whole milk; 1 tablespoon unsalted butter

Why This Recipe Works

We set our sights on a naturally sweetened, low-sugar version of this dessert. To concentrate the flavor and natural sweetness of the cherries, we roasted them in a hot oven for 15 minutes. Tossing them with a small amount of flour absorbed excess liquid and ensured that our batter didn't turn runny. A bit of cinnamon rounded out the flavor of our clafouti while switching from a casserole dish to a preheated 12-inch skillet encouraged more flavorful browning and helped to set the custard.

Before You Begin

You can learn more about Sucanat in this article. We prefer whole milk in this recipe, but 1 or 2 percent low-fat milk may be substituted. You can substitute 1½ pounds frozen cherries, thawed and patted dry, for the fresh cherries. You can skip grinding the Sucanat in step 3; however, the clafouti will have a speckled appearance.

Instructions

Adjust oven racks to lowest and upper-middle positions, place 12-inch ovensafe skillet on lower rack, and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes.

Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in bowl, then sprinkle over cherries and toss to coat.

Meanwhile, grind Sucanat in two batches in spice grinder until fine and powdery, about 1 minute. Whisk ground Sucanat, eggs, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining ½ cup flour until smooth. Whisk in cream and milk until incorporated.

Carefully remove skillet from oven (skillet handle will be hot) and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink).

Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Slice into wedges and serve.