My mother used to treat us with clafoutis in the early days of summer to use the hundreds of cherries weighing on our generous cherry tree. This recipe brings back floods of happy memories of warm and sunny days and summer holidays. The juicy, slightly tangy flavour of the cherries creates a delightful contrast with the delicate vanilla base, making this a glorious dessert you won’t forget either.
Sunny memories cherry clafoutis
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Recipe by: my mother, inherited from her mother Busy:20 min, Total prep time: 50 min Serves: 6 |
Wash the cherries and remove the stems.
Traditional clafoutis are made with unpitted cherries but I find this not really child-friendly and a real pleasure dampener. So follow my lead and pitt the cherries, using a small sharp knife. Because the cherries are cut in the process they will release some of their juices into the batter when baking, softening it to perfection.
Mix the eggs in a bowl with the sugar until well blended.
Melt 60g butter and allow to cool for a few minutes
Meanwhile, stir the flour into the egg mixture until reaching a smooth batter. Slowly pour the butter, vanilla extract and milk into it while stirring constantly.
Butter a round tart dish, dust it with flour and place the cherries into the dish. Pour the batter on top and scatter pieces of shaved butter for a nice shiny crust.
Place in the oven and bake for about 35-40 mins, until the top looks nice and golden.
Now let me share with you a family secret: halfway through the baking, sprinkle one teaspoon of sugar on top of the clafoutis. This will add a delicious caramelized taste tout Ă fait exquis!
Serve warm or cold. Keep it in the fridge overnight if, for some strange reason, you have not finished it on the day.
Preheat the oven to 200 degrees C
Wash the cherries and remove the stems.
Traditional clafoutis are made with unpitted cherries but I find this not really child-friendly and a real pleasure dampener. So follow my lead and pitt the cherries, using a small sharp knife. Because the cherries are cut in the process they will release some of their juices into the batter when baking, softening it to perfection.
Mix the eggs in a bowl with the sugar until well blended.
Melt 60g butter and allow to cool for a few minutes
Meanwhile, stir the flour into the egg mixture until reaching a smooth batter. Slowly pour the butter, vanilla extract and milk into it while stirring constantly.
Butter a round tart dish, dust it with flour and place the cherries into the dish. Pour the batter on top and scatter pieces of shaved butter for a nice shiny crust.
Place in the oven and bake for about 35-40 mins, until the top looks nice and golden.
Now let me share with you a family secret: halfway through the baking, sprinkle one teaspoon of sugar on top of the clafoutis. This will add a delicious caramelized taste tout Ă fait exquis!
Serve warm or cold. Keep it in the fridge overnight if, for some strange reason, you have not finished it on the day.
Make sure the cherries you use are ripe. This is both for practical reasons - it is nearly impossible to pit a hard cherry without totally destroying it - and for the taste of the clafoutis, which will be at its best if the cherries are full of juice and not too acidic.
Ingredients
500g ripe cherries
4 eggs
125g + 1 teaspoon sugar
80 g four
80g lightly salted butter
250 mL milk
1 teaspoon natural vanilla extract
500g ripe cherries
4 eggs
125g + 1 teaspoon sugar
80 g four
80g lightly salted butter
250 mL milk
1 teaspoon natural vanilla extract
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2 Comments to “Sunny memories cherry clafoutis”
June 12th, 2010 at 12:33 pm
Lovely I am cooking this for the second time, a winner.
June 12th, 2010 at 6:06 pm
Hi Deborah, I am so glad you liked it, this recipe is really close to my heart!