Skip to Content

Cherry Clafoutis: A French Classic

Cherry Clafoutis is a classic French Dessert dating back to the 19th Century loaded with lovely Cherries I flavour mine with a hint of almond liqueur

Cherry Clafoutis is a classic French Dessert dating back to the 19th Century loaded with lovely Cherries I flavour mine with a hint of almond liqueur.

Desserts really are not my forte, I have a repertoire of hundreds of savoury recipes but not many when it comes to sweet stuff, although my Cherry Clafoutis is one that I kinda rock like a good un’. I am not too adventurous when it comes to desserts and tend to stick to fairly classical ideas with just a few twists and this Cherry Clafoutis is no different.

Although rather than rocking the kirsch as the liqueur I favour Amaretto. Because lets face it cherries just love almonds and I think it adds a lovely mellow flavour. Apart from that it is a fairly classical Clafoutis, my preference for serving with vanilla ice cream would be scoffed at by those in Limousin, where the Clafoutis apparently hails.

But it’s my pudding and I’ll have it as I want it. The batter or custard should be quite light and still have a little wobble when it is cooked, if you over cook it then it does have a tendency to go a little ‘hockey puck’esque’.

It is not the first of my rare desserts that is inspired by our three cherry trees, I did a Cherry Bakewell last summer, yes that really is as often as I eat desserts. Thatrecipe also featured very similar flavour profiles.

This recipe calls for 250g of cherries, although if you are anything like me I suggest buying at least 500g… Why, because chefs perks and all that!

Cherry Clafoutis is a classic French Dessert dating back to the 19th Century loaded with lovely Cherries I flavour mine with a hint of almond liqueur.

I am a sucker for cherries and will be found nibbling them constantly throughout the day. One of our trees is just 30m from our front door and will grab a handful everytime I take the dogs for a walk and another one when we return. Well they need using and not leaving for the starlings which seem to like them even more than I do!

We often end up with far more than we can use in any sensible way, I naturally make jams and even pickle a few cherries but realistically if you have cherry trees there is always a surplus. What to do with to many cherries, apart from Cherry Clafoutis of course is a major concern. I deal with it in a way that is truly fitting, turn them into wine!

A simple task of crushing, pressing adding a little brewers yeast, allow to ferment and bottle, allow to sit for 6-8 months and consume. I may have lied a little when I mentioned 500g of cherries, I was actually climbing trees today collecting ingredients for todays Cherry Clafoutis recipe. That and a wee drop of Chataux Jones Cherry 2016 as my wife captured in the image below.

Cherry Clafoutis is a classic French Dessert dating back to the 19th Century loaded with lovely Cherries I flavour mine with a hint of almond liqueur.
Cherry Clafoutis
Yield: 2 Servings

Cherry Clafoutis

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Cherry Clafoutis is a classic French Dessert dating back to the 19th Century loaded with lovely Cherries I flavour mine with a hint of almond liqueur

Ingredients

  • 250 g Cherries, Cleaned and pitted a traditional clafoutis does not pit the cherries but I can't be doing with spitting at the dinner table, use an olive or cherry pitter
  • 2 Tbsp Amaretto, Many people use kirsh but lets face it cherries lurve almonds
  • 1 Tbsp Soft Brown Sugar, Plus extra to line the bowls
  • 1 Egg
  • 50 g Plain Flour
  • 30 g Sugar
  • 125 ml Milk
  • 1 Tbsp Butter, Melted
  • 1/2 Tsp Vanilla Essence

Instructions

  1. After pitting the cherries mix them with the Amaretto and the one tablespoon of sugar and allow them to steep for a couple of hours.
  2. Now mix together the egg, sugar, milk, melted butter and vanilla essence to form a batter, I have heard of all sorts of complicated ways to do this I find, chucking in a bowl and mixing is fine a few small lumps are not an issue.
  3. Preheat your oven to 180°C.
  4. I use two 12cm individual faln bowls for this dish that are about 3cm deep.
  5. Grease the bowls with butter then sprinkle with brown sugar and spin around to line the bowls with a sugary coating.
  6. Now layer in the cherries with any juice.
  7. Then pour over the batter and place in the oven for between 25-30 minutes, the batter should be cooked with just a little wobble in the centre.
  8. Allow to cool a little before serving.

Notes

Far from being traditional I like to serve my Clafoutis with a scoop of vanilla ice cream, I love that hot and cold dessert 'thing'!

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 573Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 177mgSodium: 188mgCarbohydrates: 92gFiber: 4gSugar: 58gProtein: 13g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

These simple Grilled Chicken Wings balance the zing of lots of lemon with a hint of honey to add a nice sticky coat with the magical background heat of pepper.
Previous
Lemon and Pepper Grilled Chicken Wings
Tall overhead image of a chicken pasanda curry with a pile of basmati rice and flaked almonds on a black plate
Next
Mild Indian Chicken Pasanda Curry

Amy Nash

Sunday 25th of March 2018

Can you believe I have never had a clafoutis?! I know! So shameful to admit, lol! I'm so making this cherry clafoutis this year with the first cherries I see at the farmer's market!

Brian Jones

Sunday 25th of March 2018

Aint no shame in it... Just fix it, like real soon, I happen to know where you can score a superb recipe :D ;)

Bintu | Recipes From A Pantry

Sunday 25th of March 2018

This looks like a delicious dessert and I love the swapping of kirsch for amaretto - an inspired swap as I agree that cherries do love almonds, they are a great pairing!

Brian Jones

Sunday 25th of March 2018

Thanks Bintu!

Veena Azmanov

Sunday 25th of March 2018

Wow, this dessert looks incredibly delicious! This is so cute! I would love to eat this for breakfast, lunch and dinner! Thank you for sharing this great recipe!

Brian Jones

Sunday 25th of March 2018

Thanks Veena, the classics are just that for a reason :)

Danielle

Sunday 25th of March 2018

My husband loves any kind of cherry dessert, so this might have to be our Easter Sunday dessert this year!

Brian Jones

Sunday 25th of March 2018

Enjoy, this one is really superb and wonderfully simple.

Emily

Sunday 25th of March 2018

This looks absolutely delicious! I can't think of anything better after a Sunday roast with a big scoop of ice cream, yum!

Brian Jones

Sunday 25th of March 2018

Thanks Emily, it certainly is a good 'un!