Description
This classic French Cherry Clafoutis is a simple yet elegant dessert featuring sweet cherries baked in a tender, custard-like batter. Lightly sweetened and aromatic with vanilla and a touch of rum, it’s perfect for showcasing fresh seasonal cherries. Served warm, dusted with powdered sugar, and complemented by whipped cream, this rustic treat is both comforting and impressive.
Ingredients
Scale
For the Clafoutis
- 1 Tbsp unsalted butter (to grease the pan)
- 3 cups sweet cherries (1 lb before pitting), stemmed and pitted
- 1 cup whole milk
- 1/2 cup granulated sugar
- 3 large eggs
- 1 Tbsp rum, kirsch or Cognac (optional, or add an extra 1 tsp vanilla)
- 2 tsp vanilla extract
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/8 tsp fine sea salt
For Garnishing
- Confectioners sugar for dusting
- 1 cup heavy whipping cream
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and position a rack in the center. Generously grease the bottom and sides of a 9-inch pie pan with 1 tablespoon of unsalted butter to prevent sticking and add flavor.
- Prepare the cherries: Pit and stem the cherries using a cherry pitter. Spread the cherries evenly over the bottom of the buttered pan, ensuring an even layer for the batter to surround.
- Make the batter: In a blender, combine the milk, 1/2 cup granulated sugar, eggs, rum (if using), vanilla extract, all-purpose flour, and fine sea salt. Blend on high speed for about one minute until the batter is smooth and uniform.
- Assemble the clafoutis: Pour the blended batter evenly over the cherries in the pan. Give the pan a gentle jolt or tap to allow the batter to settle evenly around the cherries.
- Bake: Place the pan in the preheated oven and bake for 50 to 55 minutes, or until the clafoutis is puffed, golden brown on top, and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove from the oven and let it cool for about 20 minutes. Before serving, dust the top generously with confectioners sugar. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, then serve dollops of whipped cream alongside each slice for a rich finish.
Notes
- Use a 9-inch pie pan or a similar sized oven-safe dish for best results.
- Rum, kirsch, or Cognac adds a lovely depth but can be omitted for a non-alcoholic version with extra vanilla.
- Fresh sweet cherries are ideal, but you can use frozen cherries if fresh are not available—just thaw and drain them first.
- Serve warm for the best texture and flavor.
- Whipped cream can be flavored with a hint of vanilla or a splash of liqueur for an extra touch.
