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.
Eggy baked custard bursting with fresh cherries!
- Preheat oven to 425°. Generously butter a 9-inch cast-iron skillet or baking dish.
- 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.
- 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.
- 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.
Adapted from Saveur