Cherry clafoutis


Cherry clafoutis
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.
130K 24 4.0
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Last modified on: June 19th 2011

Keywords for this recipe:
For 1 clafoutis, you will need:
  • 1 cherries 1 kg cherries
  • 2 caster sugar 3 tablespoons caster sugar
  • 3 Kirsch 3 tablespoons Kirsch
  • 4 Clafoutis batter 500 g Clafoutis batter
  • 5 Kirsch 1 tablespoon Kirsch (optional)
  • Total weight: 1,590 grams

Change these quantities to make: 1 clafoutis 2 clafoutis 3 clafoutis
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
33 min.44 min.1 hour 17 min.
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Step by step recipe


Stage 1 - 10 min.
Cherry clafoutis
Wash, dry and remove the stalks from 1 kg cherries.

Stage 2 - 4 min.
Cherry clafoutis
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.
Cherry clafoutis
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.
Cherry clafoutis
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.
Cherry clafoutis
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.
Cherry clafoutis
Pour the batter over the cherries, leaving the tops of the cherries just visible.

Stage 7 - 40 min.
Cherry clafoutis
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
Whole recipe
Energetic valueProteins CarbohydratesFats
1,253 Kcal or 5,246 Kj40 gr335 gr65 gr
63 %15 %32 %10 %
Per 100 g
Energetic valueProteins CarbohydratesFats
79 Kcal or 331 Kj3 gr21 gr4 gr
4 %1 %2 %1 %
Per clafoutis
Energetic valueProteins CarbohydratesFats
1,253 Kcal or 5,246 Kj40 gr335 gr65 gr
63 %15 %32 %10 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg, Gluten
How much will it cost?
  • For 1 clafoutis : 7.46 €

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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)
Clafoutis batterClafoutis batter: You can get more informations, or check-out other recipes which use it, for example: Apricot and pistachio clafoutis, Creamy plum and pear clafoutis, ... All
KirschKirsch: You can check-out other recipes which use it, like for example: Black Forest gateau, Framboisier, Individual charlottes with morello cherries, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Clear strawberry juice, Two-coloured chocolate-orange tart, Strawberry Charlotte, Almond dacquoise, Fruit paste : Blackcurrant, ... All
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