Cherry Clafoutis – Summer is here!!

A clafoutis is a classic and traditional French dessert with sweet and juicy cherries baked in a rich custard-like batter.

This dessert is as simple as it can be to prepare. A delicious batter is poured over ripe cherries and baked to perfection. When taken out of the oven, it has an impressive presentation. It looks like a tart and is usually served warm, but it is also delicious cold.

The traditional clafoutis is the “clafoutis aux cerises” made from cherries. This recipe is originally from the Limousin region, near the center of France. It is rustic in appearance, with unpitted cherries spread out and served on a round oven dish.

Many versions of this original recipe are based on substituting the cherries with other fruits, such as strawberries or plums, and, most importantly, pitting the cherries so you will not spit out pits as you eat.

To Pit or Not To Pit, that is the question?

As you will notice when reading the recipe, I have left the pits inside the cherries. This is the traditional way to enjoy them and the only way I have ever had them growing up.

As children, we used to love seeing how many cherry pits we had on our plate after we had finished our portion. It was the only time that our table manners were bent, and we could touch and spit something out while eating.

However, let your family and guests know they will encounter pits with each bite. Of course, you can remove them if you wish or have small children at your table.

I found that removing the pits results in losing a lot of cherry pulp. Also, the pit has an almond flavor, which is released while baking. However, if you remove the pits, save all the juices and add them to your custard.

Why you will love this recipe

Simple ingredients – Besides the cherries, all the other ingredients are a kitchen staple.

Super delicious—It is hard to describe the taste of this dessert, but between the juicy cherries and the custard, you will fall in love with it.

Easy to prepare – besides a bowl and a whisk, it takes no time to assemble it.

Party perfect – This is the perfect party dessert, and you do not have to refrigerate it. My only advice is to either remove the pits or let everyone know there are pits. You do not want a broken tooth.

Not too sweet – with all French desserts, this dessert is not too sweet, and the sweetness comes from the fruits.

Ingredients needed to make this clafoutis recipe

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Sweet cherries – black cherries that are sweeter are the best.

Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it also changes the flavor. It is used to coat the baking dish, and part of it is melted and added to your batter. Ensure the melted butter has cooled off before adding it to the egg mixture.

Sugar – a touch more sweetness added, but this dessert is not too sweet.

Large eggs – with the milk, create the custard.

All-purpose Flour – binding the eggs and milk to create a cake-tart-like filling.

Whole milk – creates a light custard. Do not substitute, or your dessert will not come out as intended, texture-wise and taste-wise.

Vanilla extract – just a dash

Pinch of Salt

Powdered sugar – this is optional but gives it an excellent presentation.

Step by step on how to make this delicious clafoutis

With all my recipes, please assemble all the ingredients before starting cooking and baking.

This recipe will come together quickly.

Preparing your custard by:

• Whisk or blend the eggs and sugar. Slowly add the flour and just enough milk to allow the mixture to become smooth. Stir in all the other ingredients and mix well until

Assembling your clafoutis

• Remove your mold from the refrigerator, spread the cherry on the bottom, and pour the batter over it.

• Place your clafoutis into a sheet pan in case of overflow and bake for 40 minutes.

Let it cool slightly before serving. Sprinkle confectioner’s sugar over it.

Pro Tips

• If you leave the cherry pits in and wish to have a rich ruby red custard, poke a few of your cherries with the tip of a sharp knife. While baking, the juice will be released in your custard, giving it a nice coloring and an added layer of flavor.

• I strongly suggest using your mixer to whisk the eggs and sugar so that it will create a rich custardy cream.

• Let the butter rest and cool off after melting it. This will prevent some early cooking and breaking down of your custard.

• Place your baking dish over a baking sheet to prevent spillage from overflowing on the bottom of your oven.

Ingredients Needed to Make This Delicious Cherry Clafoutis

• 1 teaspoon unsalted butter, for the baking dish

• 4 tablespoons unsalted butter, for the batter

• ⅔ cup sugar

• 4 eggs

• ¾ cup flour

• 1 cup whole milk

• pinch of salt

• 2 teaspoons vanilla extract, or vanilla sugar

• 1 pound cherries, Leave the pit in.

OPTIONAL

• Powdered Sugar

• ½ teaspoon Almond extract, to be added to the batter

This clafoutis can be the grand finale to…

This fantastic dessert is the grand finale to any French meal. You do not need a special occasion to prepare it—it is perfect for a Sunday family night dinner or just as a fun surprise in the middle of the week.

Here are a few suggestions for you to enjoy the French experience:

• Start with our favorite Carrot Salad. Proceed with Fresh Tomato Quiche. Do not forget a platter with a couple of cheese selections and then your long-awaited dessert.

• Another suggestion is Caramelized Garlic and Goat Cheese Tart, along with Green Salad with Shallot Vinaigrette

• And lastly, Coquilles St Jacques for a more formal dinner, or Tarragon Chicken

If you enjoy this cherry clafoutis recipe, you may want to try my other recipes.

Cauliflower with Olives and Cherry Tomatoes

Duck Breast with Port and Cherry Sauce

Fresh Tomato Quiche – A Delicious and Easy Recipe

Pork Tenderloin with Blue Cheese and Dried Cherry Salsa

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