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
Sounds decadently delicious
I hope you will give it a try Carol. Thanks for stopping by.
Beautiful Clafoutis Madonna. I just love saying that word. Have made them with cherries, blueberries and raspberries. Just noticed your savory clafoutis Provençal. Will have to try that too! Thanks.
I am amazed by the simplicity of this dessert. Penny do try the savory one also. It makes a great lunch. And yes it is a fun word to say. 🙂
Thanks for the shout-out, Madonna! Glad you like the recipe. I can’t believe it’s already cherry season where you are! It’s still many weeks off up here in “Amerique profonde!”
Wini, your clafoutis recipe is so great and fits our needs. It is a little early for cherries, but when I tasted one at the market it was so sweet I had to have some. I don’t know if I told you, but I bought your book and is is full of some of my favorite recipes. They work. 🙂
My mouth is watering…this looks YUMMY!
Pinned!
Thanks so much for sharing at AMAZE ME MONDAY!
Blessings,
Cindy
Thanks Cindy. I hope you will make it and enjoy. Such a simple dessert.
I can’t wait to try this one since I saw fresh cherries at the grocery store just yesterday! Clafoutis always brings back special memories of dessert at a friend’s home in France! 🙂
Debbie, do let me know if you make this and does it really taste of France. I dream of a trip there someday. I think I mentioned in another comment, but it really is so simple. Oh, and apricots are coming soon. 🙂
btw, check out Wini’s blog – she spends several months each year in France and brings home her recipes. All have been great.
Oh my Madonna, your clafoutis look soooo good! I want one for my dessert tonight. I guess I’ll have to get some cherries at the grocery. I wonder if a little almond extract would work in place of the kirsch? I really like that this makes individual servings, too.
I hope you will give it a try. And, almond compliments cherries perfectly. I only had the Amaretto because a friend gifted me with mini bottles of flavored liqueurs.
Madonna, your individual clafoutis is perfect for entertaining friends…prettier than scooping out some into bowls. You did a lovely job.
Thanks Karen. I love this dessert individual or a big-O-scoop. 🙂
These are BEAUTIFUL, and I do love cherries. I love your little glass ramekins. I’ll bet I could make and bake these in my Weck jars. Thanks for the recipe, I’ll be trying this (plus, it’s fun to say “clafoutis).
Pattie, I think you will like clafoutis. Yes it is a fun name. I love the ramekins also, they hold just the right amount – not too much – not too little. Let me know if Wecks work for you.
These look wonderful Madonna, I love the individual servings. I might have to have two though 🙂
When you are the cook you can have as many as you want. 🙂
These look amazing and would be so perfect for a special little gathering! Pinned!
This is such a beautiful dessert that would be perfect for company. I love cherries especially in desserts.
I hope you will give it a try. Thanks for stopping by.
Thanks so much for sharing your awesome post with us at Full Plate Thursday! Hope you are having a great week and come back to see us real soon.
Miz Helen
I love this dish! We usually make a big one when we do this, but love the idea of individual ones. Gotta try that! Thanks so much.
I love this dish too John. It is so simple.
I’ve noticed the beautiful cherries coming into stock at the stores recently and clafoutis is something I still have yet to make. Putting this on my list to try soon! Love the individual servings too. Lovely!
Oh my, this is so wonderful! Thank you for sharing on Foodie Friday – pinned! Just bought cherries yesterday – want to try this!
What a wonderful recipe for Clafoutis. You are right; almonds and cherries are perfect together. Like that you made them individual. I have made this several times, but will definitely try your great recipe. Thanks Madonna.