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.
101,1504.1/5 for 23 ratings
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Last modified on: June 19th 2011

For 1 clafoutis, you will need:

Change those ingredients for: 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.
Keeping: A few days in the fridge.
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  • When will I finish if I start the recipe at a certain time?
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Step by step recipe


Stage 1 - 10 min.
Cherry clafoutis : Photo of step #1
Wash, dry and remove the stalks from 1 kg cherries.

Stage 2 - 4 min.
Cherry clafoutis : Photo of step #2
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 : Photo of step #3
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 : Photo of step #4
Meanwhile, put in the blender goblet: 150 ml milk, 150 ml cream, 2 eggs, 40 g flour, 100 g caster sugar, 10 g Vanilla sugar and 1 tablespoon Kirsch.

Blend well and leave to rest.

Preheat the oven to 210°C (420°F).

Stage 5 - 10 min.
Cherry clafoutis : Photo of step #5
Meanwhile, remove the cherry stones using a small pointed knife, and as they are done, arrange them in a buttered gratin dish.

Stage 6 - 3 min.
Cherry clafoutis : Photo of step #6
Pour the batter over the cherries, leaving the tops of the cherries just visible.

Stage 7 - 40 min.
Cherry clafoutis : Photo of step #7
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.

Nutritional information

% 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).

How much will it cost?

Note : These prices are only approximate

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Source

Home made, and a recipe for Isabelle.

More recipes?

This recipe uses (among others)
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Bonnevaux apple tart, Mouna, Crème caramel, Flognarde, "Psychedelic" sandwich bread, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Lobster Thermidor, Crunchy verrines, Scallop and leek pancakes, Quiche Lorraine, Chocolate ganache, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Shortcrust pastry (pâte brisée), Flognarde, Fresh pasta dough, Little Christmas biscuits, Hazelnut and orange cake, ... All

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