Cherry clafoutis
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.
137 K 4.0/5 (24 reviews)
1 hour 20 min.
Easy
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
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 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 160 RDI=60 % | 950 RDI=90 % | 320 RDI=50 % | 2,200 RDI=110 % | 9,230 RDI: 110 % |
| Per 100 g | 9 RDI=4 % | 60 RDI=6 % | 20 RDI=3 % | 140 RDI=7 % | 580 RDI: 7 % |
How much will it cost?
- For 1 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
Kirsch
Like these other recipes: Cottage cheese tart, Framboisier, Individual charlottes with morello cherries, Black Forest gateau, ... See them all 4
Caster sugar
Like these other recipes: Plum tart, Tiramisu, Yeast-based flaky dough (for croissants), Double raspberry tartlets, Almond macaroon cake, ... See them all 357
Other recipes you may also like
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.July 27th 2013497 K5 50 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017463 K4.2 2 hours 15 min.
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019606 K 14.6 1 hour 30 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.May 23th 20171.20 M 23.8 6 hours 30 min.
Nicholas's fish
This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.February 21th 2011248 K4.8 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.