Cherry clafoutis is a classic French dessert from Limousin my version features fresh cherries soaked in amaretto cooked in a sweet batter.
You can make this classic dessert with both fresh or frozen cherries, and mine cooks in individual single serving pots.
Classic French Cherry Dessert.
This pretty traditional French cherry clafoutis recipe is a rarity on my site. Desserts really are not my thing very often, cooking for two makes meaningful desserts a real challenge to cook.
The clafoutis is a super simple dessert, it is essentially cherries baked in a light batter. A better that is really similar to a sweet Yorkshire pudding batter.
I like to add a splash of amaretto almond liqueur to mine because I think that cherry and almonds are a beautiful combination. In fact, it is the starring combination in my cherry bakewell recipe.
It is the perfect dessert as far as I am concerned. It is really indulgent but not too sweet and uses what I consider to be the finest of summer fruits.
Frequently Asked Questions.
How do I know when the clafoutis is cooked?
The batter or custard as it is sometimes called should be quite light and still have a little wobble when it is cooked. So pull it out the oven shelf and give it a shake.
If you over cook it then it does have a tendency to go a little ‘hockey puck’esque’.
Do I have to use amaretto?
No not at all, there are many liqueurs that would work really well. Limoncello, Kirsch, Frangelico and Cointreau are ones I have tried that taste great, all in the name of research obviously!
You can also skip the alcohol all together and the recipe will still taste great.
Can I use frozen cherries?
Yes, although fresh cherries are the best. You will need to defrost and and drain frozen cherries before you make your clafoutis.
What is the best way to pit cherries?
For small batches like this then an olive or cherry pitter is the easiest way to remove the stone. I personally use a firm set of tweezers and place them in where the stalk meets the cherry, grab the stone and pull.
There is much written about pushing a straw or chopstick into the cherry and have the stone pop out the bottom. I personally find this technique the least reliable and really quite a faff.
First of all it is important to mention the serving pots for this cherry clafoutis recipe.
I use 11cm brulée pots that hold 230ml of water, almost a cup (240ml) for my US readers. They are made by Emile Henry a really well known global brand so you should be able to check them out they cost around £10 or $15 for two.
I love serving my cherry clafoutis with vanilla ice cream. I adore that hot and cold dessert thing, I also use it in my sticky toffee pudding recipe.
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
- 250g (~1½ Cups) Cherries
- 2 Tbsp Amaretto
- 2 Tbsp Soft Brown Sugar
- 1 Tbsp Butter
- 1 Egg
- 50g (¼ + 1 Tbsp) Plain Flour
- 30g (2 Tpsp) Sugar
- 125ml (½ Cup) Milk
- ½ Tsp Vanilla Extract
- Pit the cherries and place in a bowl.
- Sprinkle over half of the brown sugar and amaretto, stir and set aside.
- Mix together the sugar, flour, egg, egg, milk and vanilla to form a smooth batter.
- Rub the 2 11cm bowls (see serving suggestions for more info on bowl size) with the butter to coat the inside.
- Sprinkle the remaining brown sugar split between the two bowls and swirly around to coat the base and sides.
- Split the cherries between the two bowls.
- Place the bowls into a preheated oven at 180°C or 350°F.
- Our the batter over the cherries, this should very nearly fill both bowls.
- Close the oven and cook for 25-30 minutes.
- When ready the batter should just be turning golden and there should be a slight wobble in the centre of the batter.
Amount Per Serving: Calories: 446Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 113mgSodium: 120mgCarbohydrates: 74gFiber: 3gSugar: 48gProtein: 9g
Calorific details are provided by a third-party application and are to be used as indicative figures only.