Cherries are in season and now is the best time to buy more of them as they are fragrant, sweet and juicy; and there will be discounts and offers at supermarkets for these stone fruits. With the cherries I bought, I made a Cherry Clafoutis.
Cherry Clafoutis is a french dessert from the Limousin region in central France. Traditionally, unpitted cherries are used for this dessert so that their kernels could release their delicate almond flavour as they baked. The fruits are topped with a pancake-like batter, baked until the batter has set with nicely browned and slightly puffed edges, then served warm with a coat of confectioners sugar dusted on top. It has a custard-like texture and is best eaten on the day.
Today, this dessert is made with pitted cherries. The pitted cherries are macerated in sugar and cognac or kirsch for about 1-2 hours before placing them in the baking dish. For the batter, you can either use a blender to blitz the batter ingredients or whisk the wet and dry ingredients in a bowl by hand. The recipe also requires you to butter and coat the insides of the baking dish with sugar. Do not omit this step as the sugar on the sides will help the batter rise up the dish.
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| Preparing the baking dish by buttering and coating the insides of the dish with sugar |
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| Macerating the cherries in sugar and cognac/kirsch |
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| Macerated cherries in the buttered and sugared baking dish |
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| Preparing the dry ingredients : sifted flour; sugar and salt |
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| Gathering my wet ingredients |
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| Add wet and dry ingredients and whisk batter by hand till smooth |
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| Pour batter over the macerated cherries in the prepared baking dish |
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| The puffed up clafoutis just out of the oven |
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| The clafoutis will deflate a little after it has cooled down |
Though cherries are used traditionally, clafoutis can also be made with other fruits like blackberries, blueberries, raspberries, apples, plums, peaches, pears or cranberries. The amount of sugar used will have to be adjusted depending on the sweetness of the fruits used.
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| Voila!! |
Cherry Clafoutis
mostly adapted from Life section of The Sunday Times
makes a clafoutis in a 9" round baking dish
makes a clafoutis in a 9" round baking dish
Ingredients:
For the Macerated Cherries
300g fresh cherries, pitted
300g fresh cherries, pitted
2 tbspn sugar
2-3 tbspn cognac or kirsch
For the Baking Dish
15g unsalted butter
2 tbspn sugar
For the Batter
75g plain flour
3 tbspn sugar
Pinch of salt
20g unsalted butter, melted
250ml milk
2 eggs
1/2 tsp vanilla extract
For Decoration (I omitted)
Confectioners sugar (for dusting)
or
Scoop of ice-cream; or yogurt; or whipped cream
Method:
1. Macerate the pitted cherries with sugar and cognac/kirsch for at least 1-2 hours.
2. Butter baking dish and coat the insides of the dish with sugar. Set aside.
3. Preheat oven to 180C.
4. Sieve plain flour. Whisk in sugar and salt. Set aside.
5. Melt butter. In a mixing bowl, add the melted butter to the milk and eggs. Beat well.
6. Add in the dry flour mixture to the wet ingredients and whisk will smooth.
Note: Alternatively, place all batter ingredients in a blender and blitz till smooth.
7. Spoon the macerated cherries and juices into the prepared baking dish.
8. Pour the batter over and bake in preheated oven at 180C for 30 minutes or until the sides of the clafoutis is browned and the sides are puffed up.
9. Remove from oven and let cool for 30 minutes. The clafoutis will deflate a little after it has cooled down.
10. Serve warm, with a dusting of confectioners sugar; or a scoop of yogurt; or ice-cream; or whipped cream.
This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
This post is also linked to the event, Cook-Your-Books #15 organised bu Joyce from Kitchen Flavours.
2-3 tbspn cognac or kirsch
For the Baking Dish
15g unsalted butter
2 tbspn sugar
For the Batter
75g plain flour
3 tbspn sugar
Pinch of salt
20g unsalted butter, melted
250ml milk
2 eggs
1/2 tsp vanilla extract
For Decoration (I omitted)
Confectioners sugar (for dusting)
or
Scoop of ice-cream; or yogurt; or whipped cream
Method:
1. Macerate the pitted cherries with sugar and cognac/kirsch for at least 1-2 hours.
2. Butter baking dish and coat the insides of the dish with sugar. Set aside.
3. Preheat oven to 180C.
4. Sieve plain flour. Whisk in sugar and salt. Set aside.
5. Melt butter. In a mixing bowl, add the melted butter to the milk and eggs. Beat well.
6. Add in the dry flour mixture to the wet ingredients and whisk will smooth.
Note: Alternatively, place all batter ingredients in a blender and blitz till smooth.
7. Spoon the macerated cherries and juices into the prepared baking dish.
8. Pour the batter over and bake in preheated oven at 180C for 30 minutes or until the sides of the clafoutis is browned and the sides are puffed up.
9. Remove from oven and let cool for 30 minutes. The clafoutis will deflate a little after it has cooled down.
10. Serve warm, with a dusting of confectioners sugar; or a scoop of yogurt; or ice-cream; or whipped cream.
This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
This post is also linked to the event, Cook-Your-Books #15 organised bu Joyce from Kitchen Flavours.
Do link back to LY's Kitchen Ventures if you have used any information published in this blog.
wow, I like the look of your cake, but cherries are so hard to come by here and so expensive so I doubt I would try it :(
ReplyDeleteTrue, cherries are really costly. It's in season now and are on discount here in S'pore supermarkets, so I've been buying them quite frequently.
DeleteYour cherry clafoutis looks divine! Such a yummy looking dessert! Cherries are very expensive, this is a lovely treat indeed!
ReplyDeleteThanks for linking with CYB!
Thanks for your compliment and for organising CYB. This is the first time I'm using cherries in my bakes...(expensive lah) until I saw this recipe and cherries are on discount in the local supermarkets. Usually only used them for decoration or in cake fillings. :)
DeleteI would love to try this french dessert with a scoop of ice-cream please!
ReplyDeleteCome, come! :)
Delete