Recipe for Clafoutis aux Cerises from Provence
This dessert originates from the Limousin region of France but is often seen on Provencal menus. The beauty of this easy dessert is that it can be prepared with almost any fruit, although strawberries are not recommended. The traditional version is made with whole cherries (not pitted); otherwise, the juice will change the colour of the dish. However, it is a good idea to warn your guests accordingly.
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.
Note: warn your guests so no one eats a pit in error. The great thing about this recipe is you can use other fruit in season such as: apricots, grapes, pears.
Ingredients
- 3½ lbs cherries ripe, washed but not pitted
- 5 large eggs
- 3/4 cup milk
- 3/4 cup crème fraîche or heavy whipping cream
- 1¼ cups sugar
- ¾ cup flour
- 2 tbsp vanilla sugar note: vanilla extract will change the color
- 1 pinch of salt
- butter to coat the pan
- sugar to coat the pan
Instructions
- Butter the baking pan (preference for earthenware, 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 put them in the baking pan
- In a mixing bowl, combine all the other ingredients (eggs, milk, crème fraîche, sugar, flour, vanilla sugar) and pour over the cherries
- Bake at 350°F for about 40 minutes.
- Raise the oven temperature to 400°F and bake for another 10 minutes until golden brown
- Sprinkle sugar on the top when you take it from the oven
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