Cherry clafoutis
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.
133K 4.0/5 based on 24 reviews
Last modified on: June 19th 2011
Keywords for this recipe: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
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 33 min.
Cooking: 44 min.
All in all: 1 hour 17 min.
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.
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.
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).
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.
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.
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 value | Proteins | Carbohydrates | Fats |
| 2,203 Kcal or 9,224 Kj | 155 gr | 950 gr | 320 gr |
| 110 % | 60 % | 90 % | 48 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 139 Kcal or 582 Kj | 10 gr | 60 gr | 20 gr |
| 7 % | 4 % | 6 % | 3 % |
| Per clafoutis | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,203 Kcal or 9,224 Kj | 155 gr | 950 gr | 320 gr |
| 110 % | 60 % | 90 % | 48 % |
How much will it cost?
- For 1 clafoutis : 7.46 €
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 batter
You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Apricot and pistachio clafoutis, ... See them all 953
Caster sugar
Like these other recipes: Black sesame flan, Chocolate and vanilla crème brûlée, Apple Tatin Terrine, Almond tuiles, Apple custard tart, ... See them all 349
Kirsch
Like these other recipes: Black Forest gateau, Framboisier, Individual charlottes with morello cherries, ... See them all 3
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