Recipe for Clafoutis aux Cerises
This dessert originates from the Limousin region of France, but is often seen on Provencal menus. The beauty of this easy dessert is 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 Pounds 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 salt
- butter to coat the pan
- sugar to coat the pan
Instructions
- 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 put them in the baking 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 take it from the oven
Tried this recipe?Let us know how it was!
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