It’s that time of year! Cherries are here but not for long. The same is true for the Weaver’s Orchard cooking classes. I hope to see you there.
To get you a little cherry inspired, Rachel VanDuzer of Weaver’s Orchard is sharing a recipe for Cherry Clafoutis.
Clafoutis (pronounced clah-foe-tee) is a traditional French dessert, reminiscent of a baked custard. It can be made with any fruit in season, though it is typically made with berries or stone fruit.
Give this simple, seasonal recipe a whirl!
Cherry Clafoutis
Cook time
Total time
Clafoutis (pronounced clah-foe-tee) is a traditional French dessert, reminiscent of a baked custard. It can be made with any fruit in season, though it is typically made with berries or stone fruit.
: Recipe and photo by Rachel VanDuzer, Rachel's Farm Table
: dessert
Cuisine: French
Serves: 10-12
Ingredients
- 3 cups dark sweet cherries, stems removed
- ¼ cup lightly salted butter
- 4 eggs
- ¾ cups milk
- ¾ cups all-purpose flour
- Pinch of salt (optional)
- ⅓ to ⅔ cup sugar, according to preference
- 1 tsp vanilla extract
- A handful of powdered sugar to dust the top
Instructions
- Preheat the oven to 410ºF.
- Wash and pit cherries.
- Melt the butter in a saucepan or in the microwave.
- In a large bowl, mix the flour, salt and sugar. (Use more or less sugar depending on your preference. More will make it sweet like an American dessert, whereas the traditional French recipe is less sweet.)
- Incorporate the eggs and milk little by little, then add the melted butter and vanilla extract.
- Grease a large casserole dish or pie pan. Spread the cherries out on the dish evenly. Pour the clafoutis batter over top of the fruit.
- Cover the edges of the clafoutis with aluminum foil and bake in the 410-degree oven for 10 minutes. Remove the foil and lower the temperature to 350. Bake approximately 20 minutes more until a toothpick inserted comes out clean.
- Cool the clafoutis in the refrigerator completely. Dust with powdered sugar and serve cold.
This sounds delicious and I just make! I am confused by the baking temperature. Did you mean to state 410 degrees? Is this a European temp, as I’ve never baked anything at 410 before?
Hi Janet. Let me ask Rachel and I will let you know!
Okay, Janet! I got the scoop. The recipe is as it should be. “I looked up the original recipe and you start at 410 then lower it to 350.” Hope you can still get some local cherries!