Cherry Clafoutis Classic French Dessert

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 and 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.

This recipe, in just the same way as my lemon meringue pie, bread and butter pudding, baked rice pudding and strawberry crumble recipes, is presented in a smaller serving format.

The clafoutis is a super-simple dessert; it is essentially cherries baked in a light batter. A batter 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 of the oven shelf and give it a shake.

If you overcook 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 the ones I have tried that taste great, all in the name of research, obviously!

You can also skip the alcohol altogether, 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 drain frozen cherries before you make your clafoutis.

What is the best way to pit cherries?

For small batches like this, an olive or cherry pitter is the easiest way to remove the stone. I personally use a firm set of tweezers and place them where the stalk meets the cherry, grab the stone and pull.

Much is written about pushing a straw or chopstick into the cherry and having the stone pop out the bottom. I personally find this technique the least reliable and really quite a faff.

Can I make this in advance?

This dish does not reheat very well, but all of the preparation can be done in advance. In fact, the cherries are better if soaked for an hour or two.

Serving Suggestions

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.

Other wonderful additions are a nice dollop of chantily cream or a nice bit of crème anglaise, or custard as I call it.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Oven.
• 2 x 11cm brulée bowls, I use two made by Emile Henry.
• Baking tray.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Cherry pitter or similar device.
• Mixing bowl.
• Whisk.