Cherry clafoutis is one of the French desserts that I adore. lt’s a traditional dessert from the Limousin region of France, made with cherries (or fruits that are suitable) in a thick batter. It maybe end of the season soon but I still see them in the supermarkets in abundance. That’s why I grabbed hold of them. With the sweet cherries that I bought, apart from eating them raw, the other option is best for cherry clafoutis.
You may already have tried making cherry clafoutis. The question of whether to make cherry clafoutis with pitted cherries or not, it’s entirely up to individual preferences. I don’t think I prefer to make it with pitted cherries. I personally don’t mind to cook cherries whole. I think that preserves the taste and retains the juice. However, as I mentioned, it’s entirely up to individual.
If you wish to bring a little taste of France in your home, why not try making cheery clafoutis? It’s simple to make and too delicious not to finish it quickly!
For the Cherry Clafoutis:
185ml double cream
1 vanilla pod
60g caster sugar
85g all-purpose plain flour
1 tbsp kirsch (optional)
1. Preheat the oven to 180°C. Put the cream in a small saucepan. Split the vanilla pod in two lengthways, scrape out the seeds and add the pod and seeds to the cream. Heat gently for a couple of minutes, then remove from the heat, add the milk and cool. Strain to remove the pod.
2. Whisk the eggs with the sugar and flour, then stir into the cream. Add the kirsch (if used) and cherries and stir well. Pour into a 23cm round baking dish and bake for 30-35 minutes, or until golden on the top. Dust with icing sugar and serve.