Cherry clafoutis
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.
140 K 4.0/5 (24 reviews)
1 hour 20 min.
Easy
2 clafoutis
5 IngredientsLast modified on: June 19th 2011
For 2 clafoutis, you will need:
- 1
2 litres cherries - 2
6 tablespoons caster sugar - 3
6 tablespoons Kirsch - 4
1 litre clafoutis batter - 5 2 tablespoons Kirsch (optional)
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 45 min.
All in all: 1 hour 20 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 2 litres cherries.
Stage 2 - 4 min.
Tip the cherries into a pan on medium heat and sprinkle with 6 tablespoons caster sugar, then add 6 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 1 litre clafoutis batter and add 2 tablespoons 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 310 RDI=120 % | 1,900 RDI=180 % | 640 RDI=100 % | 4,410 RDI=220 % | 18,450 RDI: 220 % |
| Per 100 g | 9 RDI=4 % | 60 RDI=6 % | 20 RDI=3 % | 140 RDI=7 % | 580 RDI: 7 % |
| Per clafoutis | 160 RDI=60 % | 950 RDI=90 % | 320 RDI=50 % | 2,200 RDI=110 % | 9,230 RDI: 110 % |
How much will it cost?
- For 2 clafoutis : 14.95 €
- Per clafoutis : 7.50 €
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)
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 2
Caster sugar
Like these other recipes: Fruit crémeux, Shortbread tart with sweet apricots and rosemary, Apple paste, Arizona cupcakes, Foie gras ballotine, ... See them all 361
Kirsch
Like these other recipes: Individual charlottes with morello cherries, Black Forest gateau, Framboisier, Cottage cheese tart, ... See them all 4
Other recipes you may also like
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.February 21th 2011267 K 24 1 hour 35 min.
Pink Reims biscuits
These biscuits are a speciality of Reims. They have a light texture, rather like finger biscuits, and are traditionally rectangular and coloured pink.February 12th 2014117 K3.8 50 min.
Enchiladas
Enchiladas are tortillas (cornmeal pancakes), filled with a pre-cooked filling, then topped with grated cheese and browned in the oven.May 8th 201961 K 1 hour 45 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011360 K4.0 1 hour 15 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.