Cherry Clafoutis

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Cherry clafoutis is an ideal way to extend the enjoyment of summer's short cherry season. It is a simple, light and delicious dessert that is impressive enough for parties but can also be enjoyed as an afternoon snack at home. And it is really easy to make - just one of the reasons we love this recipe!

Clafoutis is a baked dessert that originates from the Limousin region of France. It is essentially fruit that has been topped with a custard mixture and then baked. Although cherry clafoutis is the most popular version of this dessert, you can use other fruits, particularly berries, of your choice.

If your family loves cherries as much as ours does, then you'll know that, when cherries are in season, your fridge will be stuffed to the gills with them. This cherry clafoutis is easy enough to pull together when I find myself with extra cherries to use up (not often!). It is also ideal for a summer treat, given its light texture and fruity filling.

Typically, cherry clafoutis is finished with a dusting of icing sugar, but I have sprinkled cinnamon sugar on top of mine to add more warmth and depth to the dish. I have also removed the stones from the cherries and included ground almonds in the mixture to offset the flavour that would have been imparted by leaving the stones in - essential, in my opinion!

And whilst it may be traditional to serve cherry clafoutis warm, it tastes equally delicious served at room temperature, or even cold for breakfast the next morning! It really is the perfect make ahead dessert. Popular pairings include vanilla ice cream or a drizzle of cream on top.

Here's what you'll need to make this cherry clafoutis:
(Click here to jump straight to the recipe)

500g fresh cherries
75g caster sugar, plus extra for dusting
50g ground almonds
15g plain flour
2 large eggs
2 egg yolks
250ml double cream
Pinch of salt
Ground cinnamon, for dusting
Butter, for greasing

And here's what you'll need to do:

• Make sure your pie dish is large enough to fit the cherries in a single layer.
• Rinse the cherries, and remove their stalks and stones.
• Measure out the sugar, and sprinkle a tablespoonful over the prepared cherries.
• Toss to combine, and let it rest for one or two hours, time permitting. This step is optional and can be omitted if time is short.

• Preheat the oven to 190C (375F) / 170C Fan.
• Grease your pie dish with a bit of butter, and transfer in the prepared cherries.
• Combine the cream, remaining sugar, eggs and yolks, grounds almonds, flour and salt in a food processor or blender, and blitz until smooth.
• Pour the mixture over the cherries, and bake on the middle rack in the preheated oven for 25-30 minutes, until set and golden.

• Meanwhile, prepare the cinnamon sugar by combining 1 tsp caster sugar with 1/2 tsp ground cinnamon.
• When the clafoutis is done baking, remove it from the oven. Allow it to cool slightly before sprinkling with cinnamon sugar.

• Enjoy warm, at room temperature, or cold the next morning!

Cherry Clafoutis

By Wendy | Serves 4

This scrumptious cherry clafoutis is super easy to make and the best way to make the most of the short but marvellous cherry season!

Prep Time: 20 minutes plus optional time for cherries to rest
Cook Time: 25-30 minutes
Serves: 8-10
Course: Dessert, Pudding, Snack
Cuisine: Modern French
Tags: Dessert, Flan

Ingredients

500g fresh cherries
75g caster sugar, plus extra for dusting
50g ground almonds
15g plain flour
2 large eggs
2 egg yolks
250ml double cream
Pinch of salt
Ground cinnamon, for dusting
Butter, for greasing

Method

1. Make sure your pie dish is large enough to fit the cherries in a single layer.
2. Rinse the cherries, and remove their stalks and stones.
3. Measure out the sugar, and sprinkle a tablespoonful over the prepared cherries.
4. Toss to combine, and let it rest for one or two hours, time permitting. This step is optional and can be omitted if time is short.
5. Preheat the oven to 190C (375F) / 170C Fan.
6. Grease your pie dish with a bit of butter, and transfer in the prepared cherries.
7. Combine the cream, remaining sugar, eggs and yolks, grounds almonds, flour and salt in a food processor or blender, and blitz until smooth.
8. Pour the mixture over the cherries, and bake on the middle rack in the preheated oven for 25-30 minutes, until set and golden.
9. Meanwhile, prepare the cinnamon sugar by combining 1 tsp caster sugar with 1/2 tsp ground cinnamon.
10. When the clafoutis is done baking, remove it from the oven. Allow it to cool slightly before sprinkling with cinnamon sugar.
11. Enjoy warm, at room temperature, or cold the next morning!

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