It is cherry season – please make a Cherry Clafoutis. You can make a Cherry Clafoutis in a non-metal pan, or like I did in individual ovenproof ramekins. Butter, then sugar pan/ramekins, line the bottom with cherries, pour the batter over the cherries and bake. The ingredients are almost in all kitchens with the exception the fruit and whipping cream.
A clafoutis is sort of a cross between a soufflé, a cake, and a flan. Don’t worry if it deflates, it is typical. Dust it with some confectioner’s sugar. I like to toast some almonds to sprinkle on top because almonds are very compatible with cherries.
You should keep this recipe handy. If you learn to make this then you can use any fruit in season. That means most every month there is something new in season. Clafoutis is simple and quick. After you make it a time or two you can mix the batter – hold it, put the fruit in the bottom of your baking dish and have your meal.
We like to clean up dishes and then have our dessert, so pour the batter over the fruit, and put it in the oven, by the time you have the dishes done, and coffee/tea made your Cherry Clafoutis is done. May I suggest that you set a timer or you could get involved in a conversation and forget the clafoutis is in the oven.
I love this recipe I got from Wini Moranville. She shares with us wonderful recipes from France. I love they are usually a recipe for four. You can up the recipe or downsize it. They are almost always easy and that is just what I am looking for.
- 12 ounces pitted fresh cherries
- 3 large eggs
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1 tablespoon kirsch (cherry brandy) or other cherry-flavored liqueur
- Pinch of salt
- ½ cup all-purpose flour
- 1 cup whole milk
- ¼ cup heavy cream
- ¼ cup confectioners’ sugar
- Preheat the oven to 375°F.
- Butter and sugar a 9-inch round nonmetal baking dish with 2-inch sides.
- Spread the cherries in the baking dish.
- In the bowl of an electric mixer, beat the eggs, sugar, vanilla, kirsch, and salt on medium speed until well combined.
- Slowly beat in the flour, milk, and cream until combined.
- Pour the batter over the cherries.
- Bake until a thin knife inserted near the center of the clafouti comes out nearly clean (a few crumbs are fine) and the top is a deep golden color, about 35 to 40 minutes.
- If the top is brown before the custard is done, loosely cover with a sheet of foil.
- Place on a wire rack to cool, but serve warm.
If you make your clafoutis in smaller ramekins adjust the baking time.
If you choose not to pit your cherries be sure to warn your guest.
I am taking this to