Cherry Clafoutis
As I browsed through my food photos, it hit me—I am so behind on my posts! But with colder weather and shorter days ahead, I’ll likely be spending more time indoors, which means more time to cook. 😉
It’s officially autumn now, and I adore autumnal recipes, especially those cozy one-pot or one-pan dishes. I also love a hearty noodle soup to stay warm. Yet, I’m not quite ready to let go of summer just yet. So, I’m sharing one of my all-time favorite recipes that I never skip each year: cherry clafoutis—a true classic. Nothing beats the classics!
I’m absolutely obsessed with cherries; they’re beautiful little gems I just can’t resist. The taste, the color—everything about them draws me in. I admit, though, that the price can be a bit steep, likely due to their short season and weather-dependent supply.
We had a proper summer this year, and I managed to snag cherries at a decent price. At one point, they were down to £7 per kg, the best price of the season! I almost bought 2kg! I could easily eat a kilo on my own, though my husband thinks I’m a bit overboard. LOL But I decided to share, making our favorite dessert with them (I knew he wouldn’t turn this down).
Traditionally, cherry clafoutis is made with whole cherries, and I kept it that way (purist here!). Though pitted cherries might be easier to eat, I enjoy the rustic charm of the whole fruit. This time, I made individual clafoutis in shallow ramekins, dusted with icing sugar, and sprinkled with chopped pistachios for extra texture. They turned out beautifully—pure yum!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
185ml double cream
1 vanilla pod
125ml milk
3 eggs
60g caster sugar
85g all-purpose plain flour
1 tbsp kirsch (optional)
450g cherries icing sugar
Method:
1. Preheat the oven to 180°C. Put the cream in a small saucepan. Split the vanilla pod in two lengthways, scrape out the seeds and add the pod and seeds to the cream. Heat gently for a couple of minutes, then remove from the heat, add the milk and cool. Strain to remove the pod.
2. Whisk the eggs with the sugar and flour, then stir into the cream. Add the kirsch (if used) and cherries and stir well. Pour into individual ramekins and bake for 30-35 minutes, or until golden on the top. Dust with icing sugar and serve.
