What is cherry clafoutis and how do you make it?

Cherry clafoutis is a classic French dessert that consists of fresh cherries baked in a simple, sweet custard-like batter. To make it, you arrange pitted cherries in a buttered baking dish, pour over a batter made from eggs, sugar, flour, milk, and sometimes cream, then bake until puffed and golden. The result is a soft, tender dessert with a lightly caramelized top. It’s easy to prepare and showcases the natural flavor of cherries.

Should I remove the pits before making cherry clafoutis?

While traditional cherry clafoutis recipes often leave the pits in to impart a subtle almond flavor, many home cooks prefer pitting the cherries for easier eating and safety. If you remove the pits, you can add a small amount of almond extract to the batter to mimic that flavor. Using pitted cherries also prevents any accidental bites on pits, making the dessert more enjoyable.

How can I tell when cherry clafoutis is fully baked?

Cherry clafoutis is done when the edges are puffed and golden brown, and the center is set but still slightly jiggly. A good test is to insert a toothpick or knife in the center; it should come out clean or with just a few moist crumbs. Avoid overbaking to keep the texture soft and custardy rather than dry or rubbery.

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

Store any leftover cherry clafoutis covered in the refrigerator for up to three days. To reheat, warm individual portions in the microwave for 15-30 seconds or until just warmed through. Avoid overheating to maintain the dessert’s soft, creamy texture.

Can I make cherry clafoutis with other fruits besides cherries?

Yes, cherry clafoutis works well with many other fruits. Berries like blueberries or raspberries, stone fruits such as plums or apricots, and even sliced apples or pears can be used. Just adjust cooking times slightly if using fruits with higher moisture content or larger size to prevent sogginess or uneven baking.

Cherry Clafoutis Recipe With Fresh Cherries And French Flavor

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 whole or 2% milk; – 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 whole or 2% milk

– 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)

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Instructions

1-Getting started with this cherry clafoutis recipe is as easy as turning on your oven, and I’ll walk you through each step to ensure success. Begin by preheating your oven to 375°F and setting the rack in the middle for even baking. This sets the stage for a dessert that’s both simple and impressive.

2-First, melt the 2 tablespoons of unsalted butter in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat, making sure it coats the sides, or do this in a 2-quart baking dish in the oven. Next, evenly arrange the 2½ cups of pitted cherries in the skillet or dish to create a beautiful base. In a blender, combine the 3 large eggs, 1 cup of milk, ¼ cup heavy cream, ½ cup of granulated sugar, ½ cup all-purpose flour, ¼ teaspoon salt, 1 teaspoon vanilla extract, and ⅛ teaspoon almond extract, then blend until smooth for a perfect batter.

3-Pour the batter evenly over the cherries, and bake for 20 minutes. At this point, sprinkle the remaining 2 tablespoons of granulated sugar on top for a nice crisp. Continue baking for 25 to 30 minutes until it’s golden brown and just set, with a slight jiggle in the center and a clean toothpick when tested. Let it cool on a rack for about 30 minutes, then dust with confectioners’ sugar if you like, and serve straight from the pan. For more baking inspiration, explore our black forest cake recipe which pairs well with fruity desserts.

Last Step:

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Notes

🥛 Use a mix of milk and heavy cream for a richer, silkier batter.
🍒 Cherry pits add flavor traditionally but can be removed for convenience.
🍴 Use a cherry pitter or household items like a straw or chopstick for easy pitting.

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: 23g
Sodium: 116mg
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 91mg