Cherry Almond Clafoutis

Cherry Almond Clafoutis

Never before have I anticipated cherry season quite like this year!

Lusting after cherries for weeks, my eyes peeled for their distinct color each time I step foot in a market, only to have my hopes dashed to the ground again and again. Up until this last time, when I did a little happy dance on sight. Oh, yes. I did.

Clafoutis or Clafouti (kla-foo-tee) is a lightly sweet, crepey dessert made with lots of eggs and cherries. When warm, is soft and creamy like a pudding and when chilled, sets up like custard. In my opinion, it’s best eaten cold.

Traditionally, the pits are left in the cherries for their almond like flavor. I don’t care for the idea. Not only does it sound troublesome to eat, I wouldn’t want to be responsible for someone breaking a tooth!

Aside from pitting the cherries, it’s sinfully easy to make. The batter is mixed in a blender, poured into a buttered cast-iron skillet or baking pan and the cherries are strewn over top. It puffs up as it bakes, kind of like a souffle, then deflates slightly as it cools.

The aroma is thoroughly enticing and family members may ask, more than once, is it done yet? Then sigh with impatient anticipation.

Cherries have a special way of doing that.

Clafoutis

Cherry Almond Clafoutis

Rating: 51

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 servings

Cherry Almond Clafoutis

Eggy baked custard bursting with fresh cherries!

Ingredients:

1/3 cup sliced almonds
1 tablespoon butter
1 tablespoon vanilla extract
6 eggs
6 tablespoons sugar
1 + 1/4 cups milk
2 tablespoons kirsch (optional)
pinch of salt
3/4 cup all-purpose flour
3 cups black cherries, pitted or unpitted (at your own risk!)
confectioners’ sugar, for serving
fresh whipped cream, for serving

Instructions:

  1. Preheat oven to 425°. Generously butter a 9-inch cast-iron skillet or baking dish.
  2. If adding almonds toast in a dry skillet over medium-low heat until they get a golden-brown color to them, tossing often. Set aside.
  3. Combine vanilla extract, eggs, sugar, milk, kirsch, and salt in a blender and blend briefly to mix ingredients. Add flour and blend about 1 minute or until smooth.
  4. Pour into buttered skillet and distribute cherries (and almonds) evenly across top. Bake about 30 minutes until a skewer comes out clean from center. Serve warm or chilled, dusted with confectioners’ sugar and whipped cream if you like.

Notes:

Adapted from Saveur

http://www.cinnamonspiceandeverythingnice.com/cherry-clafoutis/

Comments

  1. BeadedTail says

    Oh I bet that is good!  It does look easy to make and now I need to find me some cherries!   I don’t blame your family for wanting this to hurry up and be done! 

    Purrs to Moon!

  2. muppy says

    i tried this once and it didn’t turn out ;( maybe i’ll have to give it another go in our cherry season, a while off yet! i grew up eating desserts with the cherry pits left in so it doesn’t bother me but my hubby hates it when i leave them in!

  3. Catherine says

    Dear Reeni, This sounds wonderful.  Yes, the pitting of the cherries would be time consuming but I am sure worth it. I know I would love this and would love to try it. Blessings, Catherine xoxo

  4. Allison says

    I’ve never heard of a clafoutis!  It sounds really interesting.  I’ve been obsessed with dried cherries for a while now.  Sprouts has THE BEST!  I’m so glad fresh cherries are finally in season. What a treat!

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