Cherry Clafoutis

A rustic French dessert made with fresh cherries nestled in a custardy baked flan. Impress your family and friends with this surprisingly easy and delicious dish. It’s only a few baking ingredients!

WHAT IS CHERRY CLAFOUTI?

• Clafoutis, pronounced klah-foo-TEE, is one of those fancy sounding French words. Don’t be intimidated because it’s really easy to make. Some seasonal cherries and a few baking ingredients are all you need to make this delicious dessert at home. This custardy baked flan nestled with fruits is a staple among French cooks in the Spring and Summer months when fresh cherries are in abundance. My recipe for Cherry Clafoutis is soft and tender, with bursts of juicy cherries, a puffy golden top, and a satisfying chewy rim. It’s the perfect ending to any summer meal served warm or cold, with a dusting of powdered sugar or a scoop of vanilla ice cream. Clafoutis also can be served as a stunning brunch dish!

WHAT CHERRIES SHOULD I USE TO MAKE CHERRY CLAFOUTIS?

• Clafoutis became popularized throughout France in the 19th century. Traditionally it is made with black cherries or the Bigarreau Cherry, a hard-fleshed pale cherry that is used in French baking or jams in pastries. Any sweet or Bing cherry can be used. Many variations have been created over time with other fruits being used such as prunes, pears, and apricots.

TO PIT OR NOT TO PIT? TO HALVE OR LEAVE WHOLE?

• The dessert is originally from the Limousin region of France and traditionally made with whole pitted seasonal black cherries. The cherry pits contain a chemical known as benzaldehyde which is also an active chemical in pure almond extract. The pits release a flavor to the clafoutis batter adding a subtle nutty note. Another advantage of leaving the cherries whole is it is so much faster and easier to put together. I personally feel that picking cherry pits out of my food while I’m eating is a bit annoying. So I prefer to remove the pits altogether and replace them with pure almond extract to replicate the nutty flavor that the cherry pits provide.

• The pitted cherries can be left whole or halved. Whole pitted cherries make for a beautiful presentation when served. This might also give a more traditional Cherry Clafoutis appearance. A disadvantage of leaving the cherries whole is that you might accidentally miss a pit and someone might bite into it. If leaving them whole, just warn everyone that there might be a surprise cherry pit!

• The advantages of cutting the cherries in half is that it saves time and ensures that there are no cherry pits. Also if you don’t have a cherry pitter, then halving the cherries is the method you should use. One of my son’s has orthodontic braces, so I am only halving the cherries out of caution to insure there are not accidental pits.

WHAT PAN OR BAKING DISH SHOULD I USE TO MAKE A CLAFOUTIS?

• This recipe works with a 10 by 1 1/2-inch baking dish, a 10-inch skillet or cast iron skillet, or 8 individual (1 cup) baking dishes or ramekins.
• Baking times will vary for smaller pans or dishes. Start with 20-25 minutes for individual baking dishes until the clafoutis is puffed and brown on the edges.

INGREDIENTS TO MAKE CHERRY CLAFOUTIS

• Unsalted butter
• Sugar
• Sweet cherries
• Extra-large eggs
• All-purpose flour
• Baking powder
• Salt
• Heavy cream
• Pure vanilla extract
• Pure almond extract
• Lemon zest
• Optional: powdered sugar, for dusting
• Optional: whipped cream and fresh mint

HOW TO MAKE CHERRY CLAFOUTIS

• Preheat the oven to 375°F.
• Grease a 10 x 1 ½-inch round baking dish with the room temperature butter and sprinkle with 1 Tablespoon sugar.
• Shake the sugar around the buttered baking dish over a sink to coat the bottom and sides.
• In a stand mixer fitted with the paddle attachment, beat the eggs and ⅓ cup sugar for 3 minutes on medium-high speed, until light and thick.
• In a small bowl, whisk together the flour, baking powder, and salt.
• In a separate small bowl, combine the cream, vanilla extract, almond extract, and lemon zest.
• Add the dry ingredients to the egg-sugar mixture and with the mixer on low speed, add the liquid ingredients, mixing well.
• Scrape the sides with a rubber spatula, mix well, then set aside for 10 minutes.
• Distribute the cherries evenly around the baking dish and carefully pour in the batter.
• Sprinkle the top evenly with the remaining 1 Tablespoon sugar.

• Bake for 35-40 minutes, until the top is golden brown and a toothpick inserted near the center comes out clean.
• Cool slightly, dust with powdered sugar, if using.
• Serve warm.