Cherry Clafouti

Cherry Clafouti by EclecticRecipes.com #recipe
All the berries are in season and on sale. But what happens when you have too many berries? The answer: Whip up a quick and easy dessert for your family sure to impress. This is a traditional French dessert I added almonds and cherries to, but you can also use the recipe for other berries. We love fresh cherries in our home. I had never heard of a clafouti before I started food blogging. I have seen it on several blogs last year and was waiting for cherry season to come back around so I could try a recipe. I have been blown away by this dessert. It was so easy to put together, and so tasty. I don’t think I can put into words how good this is. The cherry and almond combination in the warm eggy custard is just to die for. I researched several recipes before combing a few to come up with this one. The main base was inspired by the Julia Child and recipe. The almond addition I first saw on Simply Recipes, and the cornstarch trick was borrowed from Epicurious. Hope you enjoy it as much as we have.

Note: Traditional Cherry Clafoutis do contain the pits of the cherries too, but I opted to remove the pits for the recipe. (Mostly because I was a dental hygienist for so long and hope no one gets a cracked tooth from my recipes, that would be just awful!)

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Cherry Clafouti Recipe

Ingredients

  • 1 1/2 lbs pitted fresh cherries
  • 1 tablespoon sugar
  • 1 teaspoon corn starch
  • 1/2 cup flour
  • 1/8 teaspoon salt
  • 2/3 cup sugar
  • 4 eggs
  • 1 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3 tablespoons slivered almonds
  • butter to grease pan
  • a 1 1/2 – 2 quart baking dish

Method

  1. Preheat oven to 325 degrees. Pit and halve cherries. Add 1 tablespoon of sugar and 1 teaspoon of cornstarch to cherries. Toss to coat.
  2. Grease pan generously with butter.
  3. Make batter by adding milk, eggs, flour, sugar, salt, vanilla extract and almond extract to a mixing bowl. Whisk to combine.
  4. Pour over cherries. Top with almonds and bake at 325 degrees for 50 – 60 minutes, or until lightly browned and when clafouti passes the toothpick test.
  5. Serve warm.

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8 Responses to “Cherry Clafouti”

  1. 1
    Erin Coates — June 23, 2010 @ 7:42 pm

    @EclecticRecipes this looks amazing! http://bit.ly/b3Vqdy

  2. 2
    Monet — June 23, 2010 @ 11:06 pm

    I have been seeing this new dessert (to me at least) on several blogs too, and I’m excited to give it a try. Your recipe looks the best so far, and I will let you know how it goes if I get a chance to make it. Thanks for sharing!

  3. 3
    grace — June 24, 2010 @ 5:22 am

    i love fresh cherries so much that they rarely make it into any baked goods–i devour them too quickly. if i ever have any that survive, i plan to make a clafouti. did you know that some people leave the cherries unpitted? my dentist would be pleased, but me, not so much. :)

  4. 4
    Benjamin Frear — June 24, 2010 @ 1:22 pm

    This looks like a great recipe – so simple! And perfect timing for all the berries in season! This should work for the over-sized carton of blueberries in my fridge, no?

  5. 5
    Magic of Spice — June 25, 2010 @ 12:44 am

    This looks and sounds absolutely divine!

  6. 6
    Kristen — June 25, 2010 @ 8:41 am

    I have been thinking about a clafouti for the last few days, too. My fridge is full of cherries and I am afraid we might not eat them all before they go bad. Yours looks lovely.

  7. 7
    Ann — July 6, 2010 @ 10:45 pm

    This is a new one to me. Never heard of clafouti. Looks delicious though. I usually just make cherry crisp when the cherries are in season. May that to give this one a try.

  8. Pingback: in season: cherries | Café Zupas

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