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
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.
|
| Servings | Prep Time |
| 6people | 10minutes |
| Cook Time |
| 50minutes |
|
|
- 3 1/2pounds Ripe Cherrieswashed
- 5large Large Eggs
- 3/4cup Milk
- 3/4cup Crème fraicheor heavy whipping cream
- 1 1/4cups Sugar
- 3/4cup Flour
- 2tbsp Vanilla Sugar
- 1 pinch salt
- Butter and Sugarto 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.
Related Posts
No Comment