DessertFlans, Puddings & OtherProvencal RecipesTaste: Food & Drink

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
Clafoutis aux Cerises
Print Recipe
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.
Servings Prep Time
6 people 10 minutes
Cook Time
50 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
50 minutes
Clafoutis aux Cerises
Clafoutis aux Cerises
Print Recipe
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.
Servings Prep Time
6 people 10 minutes
Cook Time
50 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
50 minutes
Ingredients
Servings: people
Instructions
  1. Butter the pan (preference is in clay but a glass dish will work)
  2. Coat with a bit of sugar and discard the excess
  3. Remove the stocks from the cherries (not the pits) and put them in the baking pan
  4. Mix all the other ingredients (eggs, milk, crème fraîche, sugar, flour, vanilla sugar) and pour over the cherries
  5. Bake at 350 degrees F for about 40 minutes
  6. Raise the oven temperature to 400 degrees F and bake for another 10 minutes until golden brown
  7. Sprinkle sugar on the top when you take it from the oven
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Carolyne Kauser-Abbott

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 was at six-months old, 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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