Cherry clafoutis
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.
110,1754.1/5 for 23 ratings
Grade this recipe: Last modified on: June 19th 2011
For 1 clafoutis, you will need:
- 0
4 cups + 3 tablespoons cherries - 1
3 tablespoons caster sugar - 2
3 tablespoons Kirsch - 3
2⁄3 cup milk - 4
2⁄3 cup cream - 5
2 eggs - 6
1⁄3 cup flour - 7 ½ cup caster sugar
- 8
1 tablespoon Vanilla sugar - 9 1 tablespoon Kirsch (optional)
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 33 min. | 44 min. | 1 hour 17 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Wash, dry and remove the stalks from 4 cups + 3 tablespoons 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, put in the blender goblet: 2⁄3 cup milk, 2⁄3 cup cream, 2 eggs, 1⁄3 cup flour, ½ cup caster sugar, 1 tablespoon Vanilla sugar and 1 tablespoon Kirsch.
Blend well and leave to rest.
Preheat the oven to 210°C (420°F).
Blend well and leave to rest.
Preheat the oven to 210°C (420°F).
Stage 5 - 10 min.
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.
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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,294 Kcal or 9,605 Kj | 43 gr | 346 gr | 68 gr |
| 115 % | 17 % | 33 % | 10 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 139 Kcal or 582 Kj | 3 gr | 21 gr | 4 gr |
| 7 % | 1 % | 2 % | 1 % |
| Per clafoutis | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,294 Kcal or 9,605 Kj | 43 gr | 346 gr | 68 gr |
| 115 % | 17 % | 33 % | 10 % |
How much will it cost?
- For 1 clafoutis : 8.26 €
Note : These prices are only approximate.
Source
Home made, and a recipe for Isabelle.More recipes?
This recipe uses (among others) | Milk: You can get more informations, or check-out other recipes which use it, for example: Pesto crackers, "Psychedelic" sandwich bread, Pancake batter, Bonnevaux apple tart, Dublin fruit scones, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Eggs Arsène, Mushroom velouté, Fisherman's Ragout, Purée of Jerusalem artichokes with foie gras, Curried prawn risotto, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Almond macaroon cake, Galette Charentaise, Nonettes, Red mullet fillets with a reduced white-wine sauce, Pancake batter, ... All |
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