Cherry Clafoutis

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Classic French Cherry Clafoutis

Originating in France’s Limousin region, this beloved dessert is traditionally prepared with black cherries nestled in a rich, sweet egg‑custard batter. Its name, clafoutis (pronounced kla‑foo‑tee), is thought to come from the Occitan word clafoti, meaning 'to fill' - a nod to the way fruit and batter generously occupy a buttered dish.

Though cherries are the traditional choice, clafoutis can be prepared with a variety of seasonal fruits—berries, plums, apricots, peaches, pears, or apples. Purists refer to these fruit variations as flognarde, a term derived from the Occitan word for 'soft'.

Ingredients:

  • 1-2 tbsp butter, melted
  • 680gm jar pitted Morello cherries (or use frozen)
  • 3 large eggs
  • 3/4 cup fresh full cream milk
  • 1/2 cup fresh runny cream
  • 1/2 cup granulated white sugar
  • 1/2 cup plain white flour
  • 1/2 tsp salt
  • 1 tsp vanilla essence (extract)
  • 1/8 tsp almond essence (extract) 
  • 2 extra tbsp granulated white sugar 
  • Icing/powdered sugar for dusting (optional)
  • soft whipped cream or vanilla-bean ice cream

Method:

Melt the butter and brush around the inside of a round baking dish.

Heat oven to 180c.

Drain the cherries over a separate bowl or jug (freeze the light syrup into ice cubes for popping in cool summer drinks).

Spread cherries evenly across dish base.

In a blender add the eggs, milk, cream, 1/2 cup sugar, salt, vanilla and almond essence and whizz together for about 20-30 seconds until light and fluffy (or use a whisk and bowl).

Pour the cream batter over the fruit.

Place in oven on middle tray and bake for 15 minutes.  After 15 minutes, remove from oven and sprinkle the 2 tbsp granulated white sugar over the top of the clafoutis.  Return to oven for another 8-10 minutes. The middle should still be a little wobbly.

Remove from oven and allow to cool.

Best served warm or cold with powdered sugar and soft-whipped cream.










Location: New Zealand