Local cherry season is here in West Michigan. Â I like to get cherries from nearby Robinette’s Orchard. Â They have U-pick as well as already picked for convenience. Â I’m not sure what happened, but this year their cherry season was very short. Â Before I could get there, they posted on Facebook that cherries were already gone.
Luckily, there are a lot of orchards around Grand Rapids. Â I had no problem finding sweet cherries at my local farmers market, Fulton Street Farmers Market.
I usually make a Cherry Clafoutis every year once the sweet cherries are available. Â Cherry Clafoutis is kind of a custard but with a firm consistency that will support the cherries. Â The cherries raise to the top as the clafoutis bakes.
A clafoutis is a classic French dessert but at the same time a rustic one. Â It is also quick and easy to make. Â The dessert originated from Limousin in the southern region of France. I have tweaked a lot of different recipes to come up with a version that I prefer.
A traditional Limousin clafoutis will likely contain the cherry pits which give a subtle almond flavor. Â However, I recommend removing the pits from the cherries and using almond flavoring in the batter.
I bought a cherry pitter from Amazon a few years ago. Â It is made by Prepworks by Progressive and sells for about $12. Â It only pits 4 large cherries at a time but does a really good job of removing the pits.
Not everyone in the family cares for this dessert. Â However, I look forward to making it every year as soon as the local sweet cherries are available. Â The aroma when it is baking in the oven, reminds me of the time I lived in France.
Cherry Clafoutis
2-3 cups sweet cherries, whole, pitted
1 cup all-purpose flour
1/3 cup granulated sugar
1/8 teaspoon salt
4 eggs
3/4 cup milk
2 tablespoons unsalted butter, melted
1 tablespoon kirsch (optional)
1 teaspoon almond extract
Preheat the oven to 350 degrees F.
Butter a 9 inch *springform pan or baking dish (cake or pie dish). Â Sprinkle with sugar. Â Arrange the whole pitted cherries in the prepared pan and set aside.
In the bowl of a stand mixer (with the whisk attached) combine the flour, sugar, salt, eggs, milk, melted butter, kirsch, and almond extract. Â Beat until smooth. Â The batter will be thin. Â Pour the batter over the cherries in the prepared pan. Â Bake for approximately 30-45 minutes or until the Clafoutis is puffed and brown and a toothpick in the center comes out clean.
Let cool for about 10 minutes and serve warm. Â If desired, sprinkle the top with powdered sugar. Â Also good with whipped cream. Â
Notes:
1. Â Best served warm. Â Leftovers can be stored in the refrigerator and warmed up in the microwave.
2. Â *If using a springform pan, be sure that it is leakproof.
3. Â Clafoutis is also spelled clafouti.
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