When cherries are in season, one of the first things I make is a classic cherry clafoutis. There are many variations to the recipe. Here is my favorite.
CLASSIC CHERRY CLAFOUTIS
I’ve written about clafoutis on this blog before. In fact, there are two recipes: my peach clafoutis (which was part of the first French Life Cookalong) and my apple and blackberry clafoutis. Both are really delicious, but the main difference with my cherrt clafoutis is that they have a more ‘eggy’ batter and a lighter, more ‘puddingy’ texture. My cherry clafoutis is denser. I don’t use milk (only crème fraîche) and I add in an extra egg.
The best way to eat this dessert is warm with a dusting of powdered sugar, but it’s also lovely with a scoop of vanilla ice cream.
PS: Do NOT remove the pits from the cherries as they add extra flavor to the dessert!
Classic Cherry Clafoutis
- 400g cherries
- 200g crème fraîche
- 4 eggs
- 70g caster sugar
- 50g all-purpose flour
- 30g ground almonds
- 1 tbsp almond extract
- Powdered sugar, to serve
Preheat your oven to 180°C. Butter a 27cm oval oven dish and line it with the cherries. Whisk the crème fraîche, eggs, sugar, flour, ground almonds and almond extract. Pour the batter over the cherries. Bake for 25-30 minutes and serve warm powdered sugar.