Cherry Clafoutis

If you can reach into your freezer and your pantry, find a few little things like the frozen cherries you were sure were the best thing ever—that have since gone unused—and, within minutes, create an elegant French cherry clafoutis, well then, you are certainly on top of your kitchen game. Do this without even heating up your kitchen, and you are using your Instant Pot to its fullest potential. Not to mention eating delicious food! I serve this with just whipped cream, since anything more is simply gilding the lily. Feel free to use other berries or stone fruits in this clafoutis.

Cuisine

French

Course

Dessert

Difficulty

Easy

Duration

30-60 min

Diet

Vegetarian

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6 servings, all-purpose flour, contributed, cook 20 min, dessert, easy, french, frozen pitted sweet cherries, large eggs, lemon, prep 10 min, pressure cook, sugar, Urvashi Pitre, vanilla extract, vegetable oil, vegetarian, water, whole milk

Prep Time

10 min

Cook Time

20 min

Servings

6 servings

Ingredients

vegetable oil
12 ounce frozen pitted sweet cherries
2 large eggs
1/2 cup sugar
1/2 cup all-purpose flour
1/3 cup whole milk
1 lemon
1 teaspoon vanilla extract
2 cups Water

Instructions

Grease a 6 inch × 4 inch baking pan with oil. Place the cherries in the pan.
In a blender, combine the eggs, sugar, flour, milk, lemon zest, lemon juice, and vanilla. Blend on low speed until well combined, about 1 minute. Pour the batter over the cherries. Cover the pan with aluminum foil, sealing well on all sides.
Pour 2 cups of water into the Instant Pot. Place a steamer rack the pot. Place the pan on the rack.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 20 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes, then release any remaining pressure.
If desired, sprinkle with a little additional sugar and broil to lightly caramelize the top of the clafoutis, or serve as is.