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Cherry Clafoutis


This is a rustic French dessert called Clafoutis (pronounced “kla-foo-TEE”). It originated from Limousin, in southern France, where they are best known for their sweet black cherries. This is in fact my new favorite dessert recipe, you won’t believe how easy it is to prepare. It has the right amount of sweetness and best of all, you can also use different fruits for this recipe and it would taste just as good, for instance, raspberries, plums, champagne grapes, or blueberries.


Recipe adapted from Williams-Sonoma Kitchen

Cherry Clafoutis
(Printable Recipe)

Ingredients

4 Eggs, separated
2/3-Cup Sugar
6 Tbsp All-Purpose Flour
2 tsp Vanilla Extract
1-Cup Heavy Cream
½ tsp Sea Salt
1-½ lbs Fresh Cherries, pitted
½ tsp Lemon Zest

Method

Preheat the oven to 375˚F. Butter a large rectangular baking dish. (Or 6 smaller baking dish)

Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Whisk until ribbons form and add the flour, vanilla extract, and cream. Beat the mixture until completely blended.

In another bowl, beat the egg whites together with the salt until foamy, about one minute. Then add the beaten egg whites into the batter, mix lightly until incorporated.

Preheat the prepared baking dish in the oven for 4 to 5 minutes.

In a medium bowl, stir together the cherries, the remaining 1/3-cup sugar and the lemon zest. Remove the baking dish from the oven, pour in the cherries and top with the batter. Bake until the clafoutis is set in the middle, 30 to 35 minutes. Serve warm.

Serves 6 to 8.


Comments

  1. Angie, they look wonderfully delicious, very killer looking! I've not had clafoutis in years, the last time I had it was awful, in a high end restaurant, I don't wanna be reminded. But looking at your seemingly clafoutis, I might just have to make it. Probably a very small one... Thanks!

    ReplyDelete
  2. I have to tell you that this is in the oven as I type. I think that has to be the quickest turn around for me seeing something on one of the food blogs I follow, buy at least 24 hours. I have everything on hand - including succulent blackberries I've had sitting in a port and sugar for a few hours. I can't wait to eat this!

    ReplyDelete
  3. @Quinn: That's so unfortunate. No worries, try this recipe instead and see what you think.

    ReplyDelete
  4. @unMuse: That was quick! Enjoy :-)

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  5. Looks delicious and you're right, it seems so easy. A great combination. Thanks for sharing! :-)

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  6. I love the versatility of clafoutis and i bet cherries are a superb version!

    ReplyDelete
  7. Hope to give this a go soon - never have clafoutis before...i love how simple it is and sure it tastes gorgeous!

    ReplyDelete
  8. It was so very delicious! I didn't have lemons so I used lime zest and it was perfect! I halved the recipe and it made 3 ramekin servings. I traded my husband the left over for him doing the clean up. hehe. Perfect!

    ReplyDelete

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