CHERRY CLAFOUTIS RECIPE

 

Fresh cherries baked in a custard-like base with slivered almonds, almond and vanilla extract. Lightly dusted with powdered sugar.

It’s that time of the year. The supermarkets are overflowing with fresh summer cherries and you’ve probably bought way more cherries than what you could possibly eat. So it’s time to put some of them to good use and make this beautiful French Cherry Clafoutis!

If you’ve not made clafoutis before, you’ll be delighted to find out how easy it is to make. The batter is based on a crêpe batter, so unlike a traditional custard, it contains some flour, so the texture is somewhat dense, and the thicken batter ensures that any juices that escape from the cherries are well-contained. You could use a non-juicy fruit, such as apricots or bush berries, such as raspberries or blackberries, for this clafoutis. Other fruits, like nectarines, peaches, sour cherries, and plums may exude too much juice when baking. But it’s meant to be a rustic, casual dessert, so feel free to personalize it.

 

Ingredients:

Cherries:
3 1/2 cups fresh cherries, stemmed and pitted
unsalted butter, to grease the baking dish
1 1/2 tbsp granulated sugar

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Clafoutis Batter:
3 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
pinch salt
2 tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
1 tsp almond extract
1 cup milk
powdered sugar, for dusting

Instructions:

  1. Preheat oven to 350°F (177°C). Butter a 9-inch (23 cm) pie plate and sprinkle granulated sugar evenly on top.
  2. Wash and dry the cherries. Then remove the stems.
  3. Remove the pits one-by-one. Use a cherry pitter or place onto the mouth of an empty beer or wine bottle and push out each pit using a chopstick.
  4. Place the cherries in the prepared pan. They should fit snugly into a single layer.
  5. In a medium bowl or a blender, beat the eggs, sugar, salt, vanilla and almond extract just until smooth.
  6. Mix in the melted butter. Then mix in the flour until smooth. Finally mix in the milk.
  7. Pour the batter over the cherries in the pan.
  8. Bake 40-45 minutes or until puffy and golden on the edges.
  9. Remove from oven and allow to cool for 20-30 minutes. This is important to let it firm up.
  10. Dust with powdered sugar and cut into wedges to serve.

 

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