1,561 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Cherry clafoutis

Name: Cherry clafoutis
Prep time: 33 min
Cook time: 44 min
Total time: 1 h 17 min
Yield: 1 clafoutis
Cuisine: French
Ingredients: 1 kg cherries; 3 tablespoons caster sugar; 3 tablespoons Kirsch; 500 g clafoutis batter; 1 tablespoon Kirsch

A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.

151 K 4.0/5 (24 reviews)

1 hour 20 min. difficulté

Easy

7.50 €

1 clafoutis

5 Ingredients

Last modified on: June 19^th 2011

For 1 clafoutis, you will need:

1 1 kg cherries
2 3 tablespoons caster sugar
3 3 tablespoons Kirsch
4 500 g clafoutis batter
5 1 tablespoon Kirsch (optional)
Total weight: 1,590 grams

Times for this recipe

Preparation: 35 min.

Cooking: 45 min.

All in all: 1 hour 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Wash, dry and remove the stalks from 1 kg cherries.

Stage 2 - ⌛ 4 min.

Tip the cherries into a pan on medium heat and sprinkle with 3 tablespoons caster sugar, then add 3 tablespoons Kirsch.

Cover and leave to cook for 3 or 4 minutes, stirring regularly, until the cherries are tender.

Stage 3 - ⌛ 5 min.

Drain them in a sieve and leave to cool.

Note: The cherry juice will not be used to make the batter; see below for ideas on how to use it.

Stage 4 - ⌛ 5 min.

Meanwhile, prepare 500 g clafoutis batter and add 1 tablespoon Kirsch.

Blend together and leave to stand.

Preheat oven to 210°C (420°F).

Stage 5 - ⌛ 10 min.

Then remove the pits from the cherries with a small sharp knife, and as you go, place them in the bottom of a buttered gratin dish.

Stage 6 - ⌛ 3 min.

Pour the batter over the cherries, leaving the tops of the cherries just visible.

Stage 7 - ⌛ 40 min.

Bake in the oven for around 40 minutes, until the clafoutis is golden brown.

Serve warm or cold.

Remarks

As stated above, the juice that comes out of the cherries during cooking is not added to the batter, but you can reheat this to serve with the clafoutis, leaving your guests to pour it over. You can also add it to whipped cream to make a cherry chantilly.

An interesting variation: leave out half the flour and replace it with chestnut flour or ground almonds.

Cherry stones: should you leave them in or not? I've discussed this at length with Isabelle (my favourite sister) and there's no easy answer. Personally, I hate eating a clafoutis with the stones in - I'm always worried I'll break a tooth. You need to be very careful when eating it!

Untl recently I thought that leaving the stones in improved the flavour, but I ended up trying a clfoutis with stones and one without, and... no noticeable difference.

I think the Kirsch adds the subtle flavour of cherry stones, and this is better than leaving in the stones themselves. If you really want to keep the taste, you can try the following: bring the milk to the boil with the crushed cherry stones. Leave to infuse for 15 minutes, then strain and continue the recipe as normal.

Keeping: A few days in the fridge.

Source: Home made, and a recipe for Isabelle.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	160 RDI=60 %	1,100 RDI=100 %	590 RDI=90 %	2,420 RDI=120 %	10,130 RDI: 120 %
Per 100 g	10 RDI=4 %	70 RDI=7 %	40 RDI=6 %	150 RDI=8 %	640 RDI: 8 %

Possible allergens in this recipe: milk, egg, Gluten

How much will it cost?

For 1 clafoutis : 7.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.

December 31^th 20111.69 M 74.3 4 hours 40 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017439 K3.5 15 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.

August 12^th 2018445 K 15 30 min.

Morteau sausage

In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.

September 29^th 20241.28 M 34.1 1 hour 35 min.

How to beat egg whites

Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.

February 21^th 2011580 K5 5 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.