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This rustic Cherry Clafoutis transforms simple ingredients into an elegant French dessert that's perfect for showcasing sweet cherries. The custardy texture paired with juicy cherries creates a delightful contrast that works for both casual family dinners and entertaining guests.
I first made this clafoutis when unexpected dinner guests arrived, and I needed a dessert that seemed fancy without much fuss. The beautiful puffed golden top and ruby cherries drew audible gasps when I brought it to the table.
Ingredients
- Fresh sweet cherries: Provide bursts of juicy sweetness throughout the custard. Look for firm, glossy fruits with green stems attached
- Eggs: Create the custard base. Room temperature eggs incorporate better for a smoother batter
- All-purpose flour: Provides just enough structure without making the dessert heavy
- Granulated sugar: Sweetens both the batter and creates a delicate crust on top
- Whole milk or half and half: Gives richness to the custard. The higher fat content yields a silkier texture
- Vanilla extract: Adds classic warmth. Use pure extract rather than imitation for best flavor
- Almond extract: Enhances the natural cherry flavor with subtle nuttiness. A little goes a long way
- Salt: Balances the sweetness and enhances all flavors. Even sweet dishes need this crucial ingredient
- Powdered sugar for dusting: Adds the perfect finishing touch and hides any imperfections
Step-by-Step Instructions
- Prepare the Baking Dish:
- Preheat your oven to 350°F and generously butter your baking dish. Be thorough with buttering to ensure easy removal later. The butter also adds a subtle richness to the edges of your clafoutis.
- Arrange the Cherries:
- Place pitted cherries in a single layer across the bottom of your buttered dish. Space them evenly for the most attractive presentation and consistent cherry flavor throughout each slice.
- Blend the Batter:
- Combine eggs, 1/2 cup sugar, milk, flour, vanilla extract, almond extract, and salt in a blender. Blend until completely smooth, about 30 seconds, scraping down sides if needed. The batter should be thin like crepe batter.
- Assemble and Bake:
- Pour the smooth batter over the arranged cherries, then sprinkle the reserved 2 tablespoons of sugar evenly across the top. This creates a delicate crust. Bake for 35-45 minutes until the custard is set but still has a slight wobble in the center.
- Cool Before Serving:
- Allow your clafoutis to cool for at least 15 minutes before serving. The custard continues setting during this time, and the flavors develop more fully as it cools.
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The almond extract is my secret weapon in this recipe. Traditional French clafoutis recipes sometimes include ground almonds, but I find just a touch of almond extract provides that authentic flavor without complicating the recipe. My grandmother used to add kirsch liqueur to hers, but this family-friendly version relies on almond extract for that same sophisticated flavor.
The Cherry Debate
Traditionally, French cherry clafoutis is made with unpitted cherries. The pits supposedly release an almond-like flavor during baking. However, I prefer the convenience and safety of pitted cherries, especially when serving to children or guests. The addition of almond extract compensates for any lost flavor while making the eating experience much more enjoyable.
Seasonal Adaptations
While cherry is the classic version, this versatile batter works beautifully with other fruits. Try blackberries or blueberries in summer, sliced pears or apples in fall, or even canned peaches in winter. The cooking time remains roughly the same, though very juicy fruits might need an extra 5 minutes. Whatever fruit you choose, arrange it in a single layer for even baking.
Serving Suggestions
Clafoutis is remarkably versatile in how you can serve it. For breakfast, enjoy it plain with coffee. For a simple dessert, dust with powdered sugar. When entertaining, add a dollop of lightly whipped cream or a small scoop of vanilla ice cream. I like to serve it slightly warm, when the contrast between the tender middle and the slightly crisp top is most pronounced.
Frequently Asked Questions
- → What type of cherries work best for clafoutis?
Fresh sweet cherries are ideal, but canned, drained cherries can also be used effectively.
- → How should I prepare cherries for clafoutis?
Ensure cherries are pitted and evenly spread at the bottom of the baking dish before adding the batter.
- → Can clafoutis be made ahead of time?
Absolutely! Bake it in advance and serve warm, at room temperature, or cold as per preference.
- → How do I store leftover clafoutis?
Store any leftovers in the refrigerator for up to 4 days in an airtight container for freshness.
- → Can I substitute ingredients in cherry clafoutis?
You can use half-and-half instead of whole milk and experiment with flavorings like almond extract for a unique twist.