Carolyne Kauser-AbbottDessertFlans, PuddingsProvencal RecipesTaste

Life is a Bowl of Cherries a Recipe for Clafoutis from Provence

Spring starts early in the south of France. Nutmeg was shocked to learn that the cherries on the neighbours’ tree would be ready to eat by the middle of May! Under perfect conditions, local BC cherries only start arriving in Calgary farmers markets in mid-July. Sure enough the white flowering trees quickly turned to producing the luscious red fruit, and all of a sudden the orchards were laden with produce.

…Continue reading here for Nutmeg’s introduction to Clafoutis aux Cerises, an easy flan-style dessert that is a perfect way to use up a bounty of cherries. You can also make this with a variety of other seasonal fruit. It’s equally good with pears, grapes (seeded), plums, or peaches.

Clafoutis aux Cerises Recipe Ginger Nutmeg

Clafoutis aux Cerises

A clafoutis is a very easy recipe to make. You leave the cherry pits in the fruit, otherwise they will change the colour of the desert.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine French, Provencal
Servings 6 people


  • 3 1/2 pounds Ripe Cherries washed
  • 5 large Large Eggs
  • 3/4 cup milk
  • 3/4 cup Crème fraiche or heavy whipping cream
  • 1 1/4 cups Sugar
  • 3/4 cup Flour
  • 2 tbsp Vanilla Sugar
  • 1 pinch salt
  • Butter and Sugar to coat the pan


  • Butter the pan (preference is in clay but a glass dish will work)
  • Coat with a bit of sugar and discard the excess
  • Remove the stocks from the cherries (not the pits) and place them in the pan
  • Mix all the other ingredients (eggs, milk, crème fraîche, sugar, flour, vanilla sugar) and pour over the cherries
  • Bake at 350 degrees F for about 40 minutes
  • Raise the oven temperature to 400 degrees F and bake for another 10 minutes until golden brown
  • Sprinkle sugar on the top when you remove it from the oven.


Use vanilla sugar as extract will change the colour of the clafoutis.
Make sure to warn your guests that the cherries are not pitted.
The great thing about this recipe is you can use other fruit in season such as: apricots, grapes, pears.
Tried this recipe?Let us know how it was!

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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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