Cherry season calls for Cherry Clafoutis!
It’s cherry season! My kids were so happy to see fresh cherries available in our local grocery store. When we prepared this cherry custard dessert I used a recipe from a classical cookbook Larousse Gastronomique. The book describes each dish with a history! How cool is that?! Cherry Clafoutis is a dessert from the Limousin region of France and when preparing this dish authentically the cherries are not stoned, but only washed with the stems taken off. Clafoutis is described as a sort of a fruit flan. It is traditionally served warm with a dusting of powdered sugar, but I also like to eat it room temperature.
- 18 oz cherries, washed and pitted If you want to be authentic with this dish you are supposed to not pit the cherries
- 1/4 cup sugar
- butter for greasing the dish
- 1 cup all-purpose flour 125 grams
- pinch salt
- 1/4 cup sugar 50 grams
- 3 eggs
- 1 1/4 cups milk 300 ml
- 1 tsp. vanilla extract
- Gather all ingredients and equipment. Preheat oven to 350°F.
- In a small mixing bowl mix, the pitted cherries with the first 1/4 cup of sugar and allow to sit for 30 minutes.
- Butter the baking dish-I used 9-10 inch pie pan
- Pour the eggs, vanilla, and milk into a tall container and blend with an immersion blender.
- Add the flour, salt, and sugar into the container and blend until thoroughly mixed with the immersion blender (if you don't have an immersion blender you can use a blender or bowl and whisk)
- Place the cherries into the baking dish and pour the batter on top evenly.
- Bake for 45 to 60 minutes until toothpick comes out clean. Dust with powdered sugar.
- This can be served warm, room temp, or cold.