Clafoutis

Recipe
Background
Have you ever had the pleasure of making a cherry clafoutis? It is
the perfect dish to make if you’re overrun with cherries (which
probably isn’t often!). The fruit is macerated in soul-warming
kirsch to give it a subtle almond flavor, then baked into a firm type
of pudding. The result is a creamy, custard-like dessert that is a
wonderful combination of cake and flan.

The region of Limousin, in France, gets credit for inventing the

clafoutis. They traditionally bake it with locally grown griotttes or
morello cherries. The French people have embraced this dessert,
and it can be found on restaurant menus throughout France in the
cherry season. The combination of slightly sour fruit submerged in
a sweet batter is hard to resist.
Ingredients
1 pound fresh cherries 2 eggs, beaten
4 Tbsp kirsch 1 ¼ cups whole milk
½ cup superfine sugar 1 ½ Tbsp butter, melted
2 Tbsp demerara sugar 2-3 drops almond essence
½ cup flour ½ lemon, zested
Pinch salt Icing sugar, to garnish

Method
1. Remove the cherry stalks and cut off any unwanted bits with a paring knife.
Wash the fruit gently in cold water to ensure they are clean.
2. Add cherries to a large bowl and squash each fruit a little to break the skins.
Sprinkle in 2 Tbsp of superfine sugar, and the kirsch then toss to coat the
cherries thoroughly. Cover the bowl with plastic wrap and allow to sit at room
temperature macerating for two hours.
3. Preheat the oven to 355°F (180°C) and set the oven rack to the middle
position.
4. Grease six individual ramekins, or cups, and coat the inside of the dishes with
half the demerara sugar, then set aside.
5. Sift flour and salt into a large bowl then add leftover superfine sugar and eggs.
Whisk until smooth, then add the milk, melted butter, and almond essence.
Continue whisking until a silky-smooth batter forms.
6. Stir in the lemon zest then add the cherries, including the juices. Pour mixture
into the prepared ramekins.
7. Bake for 20 minutes, or until the batter is cooked. It needs a slight wobble in
the center. Remove from the oven and allow to cool for 20 minutes.
8. Lightly dust each pot with icing sugar. Serve on its own or with a dollop of
cream on the side. Remember to include a small plate for leftover pits.

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 FAQs
Some of the more commonly asked questions.

What if I don’t drink alcohol?

If you don’t drink alcohol or don’t enjoy the taste, then you can leave
out the kirsch and add a little extra almond essence instead.

How do I reheat cherry clafoutis?

To reheat clafoutis, bake on 355°F until it is warm throughout, or
microwave for one-minute intervals until the pie reaches your
required heat.

Can you eat clafoutis cold?

Clafoutis is suitable for eating warm or cold.

How do I store clafoutis?

This dessert is excellent eaten the next day. To store leftover
clafoutis, place in an airtight container and place in the refrigerator
for 2-3 days. Alternatively, label a freezer-safe container and store in
the freezer for 3-6 months. To thaw, place in the fridge overnight.

Can I use a blender for the batter?

Using a blender is a good option when making clafoutis batter as it
ensures all the ingredients are incorporated.

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