Tag Archives: sweet cherries

Cherry Clafoutis

Local cherry season is here in West Michigan.  I like to get cherries from nearby Robinette’s Orchard.  They have U-pick as well as already picked for convenience.  I’m not sure what happened, but this year their cherry season was very short.  Before I could get there, they posted on Facebook that cherries were already gone.

Luckily, there are a lot of orchards around Grand Rapids.  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.  Cherry Clafoutis is kind of a custard but with a firm consistency that will support the cherries.  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.  It is also quick and easy to make.  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.  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.  It is made by Prepworks by Progressive and sells for about $12.  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.  However, I look forward to making it every year as soon as the local sweet cherries are available.  The aroma when it is baking in the oven, reminds me of the time I lived in France.

Cherry Clafoutis

  • Servings: 6
  • Difficulty: easy
  • Print

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).  Sprinkle with sugar.  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.  Beat until smooth.  The batter will be thin.  Pour the batter over the cherries in the prepared pan.  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.  If desired, sprinkle the top with powdered sugar.  Also good with whipped cream.  

Notes:
1.  Best served warm.  Leftovers can be stored in the refrigerator and warmed up in the microwave.
2.  *If using a springform pan, be sure that it is leakproof.
3.  Clafoutis is also spelled clafouti.

 

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