Silvia’s Cherry Clafoutis
Recipe by Silvia Baldini:
Clafoutis is a simple, delicate and sweet dessert. It can be made quickly while the rest of dinner is in the oven. All sorts of berries and even apricots can be used but I prefer the original version with cherries. I leave the pits in the dish because I like the almond, bitter flavor I get when I bake this soft treat with the cherries whole.
The pits contain amygdalin, the chemical that makes almond extract taste like almonds.
Clafoutis is fantastic warm out of the oven, or cold the day after with a dollop of cream, ice cream or yogurt.
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Silvia’s Cherry Clafoutis
Recipe by Silvia Baldini:
Clafoutis is a simple, delicate and sweet dessert. It can be made quickly while the rest of dinner is in the oven. All sorts of berries and even apricots can be used but I prefer the original version with cherries. I leave the pits in the dish because I like the almond, bitter flavor I get when I bake this soft treat with the cherries whole.
The pits contain amygdalin, the chemical that makes almond extract taste like almonds.
Clafoutis is fantastic warm out of the oven, or cold the day after with a dollop of cream, ice cream or yogurt.
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| Servings | Prep Time |
| 6 to 8people | 15minutes |
| Cook Time |
| 45-50minutes |
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Ingredients
- 1 1/2 cups heavy whipping cream
- 1/2 cup all-purpose flour
- 1/3cup plus 2 tablespoons granulated sugar, divided
- 3large eggs
- 2tablespoons melted butter, cooled
- 2tablespoons vanilla extract
- 3/4teaspoon fine sea salt
- 1/4 teaspoon almond extractto be used if cherries are pitted
- 3 cups fresh cherriespits on preferred
- 2tablespoons confectioner sugarfor garnishing
Instructions
- Preheat the oven to 350°F. Lightly grease a 9″ x 2″ round cake pan, or a 9″ pie pan at least 1 1/2″ deep or a medium-size flameproof baking dish at least 1 1/2 inches deep.
- In a medium bowl, whisk together cream, flour, the 1/3 of a cup of granulated sugar, eggs, melted butter, vanilla, salt and almond extract if using (use if you prefer to pit the cherries). Let is stand for 10 minutes.
- Pour a 1/4-inch layer of batter in the baking dish. Bake in the oven for 10 minutes until a film of batter has set in the bottom of the dish.
- Spread cherries over the batter and sprinkle on the remaining 2 tablespoons of granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 45 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
- Remove the clafoutis from the oven, garnish with the confectioners’ sugar and serve it in wedges, warm or at room temperature. A dab of whipped cream or ice cream is entirely appropriate and delicious. Store refrigerated for 2 to 3 days.
- Store refrigerated for 2 to 3 days.
Recipe Notes
Don’t over whisk the batter, because it forms bubbles on top of the custard when baking.