Each year, around this time, I start to make sure I use in-season cherries to make this simple and delicious Clafoutis. It’s not too sweet, the flavor of the cherries and the truly simple process ensure that this a recipe you’ll want to make over and over again!
Seriously – go to the grocery store, buy some cherries and make it now. Now! Most of the ingredients are things you probably already have in your cupboards, and cherries are in season for such a short time that a cherry clafoutis is a treat that’s only available a short time each year. Of course, you can try it with other fruit, and I’ll definitely be doing that in my house – perhaps blackberries or raspberries – yum yum!
I bought the ingredients on Sunday and had an impromptu live on my Facebook page yesterday during my lunch hour. It’s that fast and simple!
The plate I used is Polish Stoneware – I have quite a collection and they actually have it available on Amazon.com! If you’re interested, click the image to the left and you’ll be directed right to this very plate! It truly is one of my favorites and always makes whatever is inside look awesome.
Without further ado, here’s the video of the live session! Enjoy and make this – I mean it – go and make it now!
|Prep Time||5 minutes|
|Cook Time||45 minutes|
- 20 oz Cherries Fresh, Stemmed and Pitted
- 2 tbsp Butter Melted
- 4 ea Eggs Room Temp
- 1 cup Milk Whole Milk, Room Temp
- 1/4 tsp Salt
- 1/2 cup Granulated Sugar You'll need an additional 2 tbsp for dusting
- 1/2 tsp Almond Extract
- 1/2 tsp Vanilla
- Powdered Sugar Just enough for dusting!
- Preheat the oven to 350 Degrees
- Grease a round baking dish with butter and dust with about 2 tbsp of sugar (the dish should be as close to 10" round as possible)
- Pit the cherries and add them to the baking dish - they should cover the bottom.
- Mix the eggs with the sugar and salt, whisk well.
- Whisk in the flour, 1/3 at a time until thoroughly incorporated.
- Add the milk, vanilla, and almond extract. Mix well until thoroughly incorporated.
- Add the melted butter and mix thoroughly.
- Pour the mixture over the cherries and back 40-45 minutes until it has puffed up and turned golden brown.
- Dust lightly with powdered sugar and serve.
- I let my Clafoutis cool enough before dusting so that the powdered sugar doesn't melt.
- This can be served warm or chilled. Typically, we have our first pieces warm and place the leftovers wrapped loosely in plastic wrap in the fridge to enjoy later!