What is cherry clafoutis and how is it different from other fruit desserts?

Cherry clafoutis is a traditional French dessert consisting of fresh cherries baked in a simple, sweet custard batter. Its texture is soft and slightly custardy, different from pies or tarts that have a pastry crust. Unlike typical fruit cobblers or crisps, clafoutis has a flan-like consistency that gently envelops the fruit, making it a light yet satisfying dessert option.

Can I use frozen cherries for making cherry clafoutis, and how should I prepare them?

Yes, you can use frozen cherries in clafoutis. It's best to thaw them completely and drain any excess juice to prevent the batter from becoming too watery. Using frozen cherries may cause the dessert to darken slightly due to released juices, but the flavor will remain delicious. Avoid refreezing after thawing for best texture.

How do I pit cherries without a cherry pitter when making clafoutis?

If you don’t have a cherry pitter, you can remove pits by using a metal straw or a chopstick to push them out from the stem end. Alternatively, slice the cherries in half and twist them gently to separate the halves and remove the pit by hand. This prevents accidentally biting into a pit and ensures a better eating experience.

Should I keep cherry pits in clafoutis for flavor, or remove them?

Traditional recipes sometimes recommend leaving cherry pits to add a subtle almond-like flavor during baking. However, most people prefer to pit the cherries to avoid the risk of biting into hard pits. To capture a similar flavor without the pits, you can add a small amount of almond extract to the batter.

What is the best way to store and reheat leftover cherry clafoutis?

Store leftover clafoutis covered in the refrigerator for up to 3 days. To reheat, preheat the oven to 325°F (160°C) and warm the clafoutis for about 15 minutes until heated through but not dry. Avoid microwaving if possible, as oven reheating preserves the texture better without making it rubbery.

Cherry Clafoutis Recipe With Fresh Cherries And Creamy Batter

Name: Cherry Clafoutis Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: – 2 tablespoons unsalted butter; – 2½ cups (12 oz) cherries stemmed and pitted; – 3 large eggs; – 1 cup milk (whole or 2%); – ¼ cup heavy cream; – ½ cup plus 2 tablespoons granulated sugar divided; – ½ cup all-purpose flour spooned and leveled; – ¼ teaspoon salt; – 1 teaspoon vanilla extract; – ⅛ teaspoon almond extract; – confectioners’ sugar for dusting (optional)

Ingredients

– 2 tablespoons unsalted butter

– 2½ cups (12 oz) cherries stemmed and pitted

– 3 large eggs

– 1 cup milk (whole or 2%)

– ¼ cup heavy cream

– ½ cup plus 2 tablespoons granulated sugar divided

– ½ cup all-purpose flour spooned and leveled

– ¼ teaspoon salt

– 1 teaspoon vanilla extract

– ⅛ teaspoon almond extract

– confectioners’ sugar for dusting (optional)

Cook Mode Prevent your screen from going dark

Instructions

1-Preheat the oven: Preheat the oven to 375°F and position an oven rack in the middle.

2-Melt the butter: Melt the butter in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl the melted butter to coat the sides of the pan. If a skillet is not available, melt the butter in a 2-quart baking dish in the oven.

3-Arrange the cherries: Arrange the pitted cherries evenly in the skillet or baking dish.

4-Blend the batter: In a blender, combine the eggs, milk, cream, ½ cup of sugar, flour, salt, vanilla extract, and almond extract; blend until smooth.

5-Pour the batter: Pour the batter evenly over the cherries.

6-Bake and sprinkle sugar: Bake for 20 minutes; remove from the oven and sprinkle the remaining 2 tablespoons of sugar evenly over the top.

7-Finish baking: Return to the oven and bake for 25 to 30 more minutes, until the clafoutis is golden brown and just set but still slightly jiggly. Insert a toothpick or knife to check; it should come out clean.

8-Cool and serve: Cool on a rack for about 30 minutes. Dust with confectioners’ sugar if desired, and serve warm or at room temperature.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🥛 Use both milk and heavy cream for a richer, silkier custard texture.
🍒 Pit cherries to avoid spitting pits; almond extract enhances flavor.
❄️ Frozen cherries can be used but thaw and expect some darkening from juice.

Author: Brandi Oshea
Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 215
Sugar: 23 g
Sodium: 116 mg
Fat: 9 g
Saturated Fat: 5 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 91 mg