Cherry clafoutis
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.
148 K 4.0/5 (24 reviews)
1 hour 20 min.
Easy
7.50 €
1 clafoutis
5 IngredientsLast modified on: June 19th 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.
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
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)
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, Apricot clafoutis with almond cream, ... See them all 3
Kirsch
Like these other recipes: Framboisier, Individual charlottes with morello cherries, Cottage cheese tart, Black Forest gateau, ... See them all 4
Caster sugar
Like these other recipes: Blackberry and almond fondant tart, Apple paste, Kouign-amann, Pistachio tiramisu, Shortbread tart with sweet apricots and rosemary, ... See them all 363
Other recipes you may also like
Express apple tart
A fine apple tart, very quick to make. April 8th 2020381 K 24.6 55 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018390 K 14 1 day 1 hour 25 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010243 K5 2 hours 30 min.
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee. March 10th 2019317 K3.8 1 hour 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 12th 2018438 K 15 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)
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.