Cherry Clafoutis
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired
- 2tablespoons kirsch
- 6tablespoons sugar
- 3large eggs
- 1vanilla bean, scraped
- Pinch of salt
- ⅔cup sifted unbleached all-purpose flour
- ¾cup low-fat yogurt
- 2tablespoons milk
- 2teaspoons confectioners’ sugar (optional)
For the Cherry Clafouti
Nutritional analysis per serving (8 servings)
184 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 6 grams protein; 63 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Cherry Clafouti
- Step 1
Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
- Step 2
Preheat the oven to 375 degrees. Butter a 10- or 10 ½-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
- Step 3
In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
- Step 4
Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.
- Step 5
Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
- Advance preparation: If you’re making this for a dinner, you can make it several hours ahead. The leftovers will keep for about three days in the refrigerator.
Private Notes
Comments
French cook tip : spread a table spoon of sugar in the pan after you buttered the pan; 5 minutes before the end of baking, spread another tablespoon of sugar on your clafouti and add little spots of butter on the top, to make it creaspy. Not sure there will be leftovers for morning breakfast.
No vanilla bean and no kirsch, so subbed in regular vanilla and amaretto. Delicious, keeps beautifully, so as there are just two of us, I halved the recipe and we had dessert for several days--had to strong-arm my husband into not eating it for breakfast. Cherry season is short and sweet; I'll be making this again next year.
How about substituting the white flour for almond flour? Thoughts?
This came out rubbery. Not sure why. I have made other versions that were delicious. This was sad. Waiting for it to cool enough to determine if it was a complete waste of good fruit. And cooking for less time would have left it too wet. Also dense. Very dense.
@SA after finishing this dessert which is very healthy if you look at protein and fruit ratios I must admit that I make dessert in order to indulge myself so I will go back to Julia’s recipe with cream and eat a modest portion.
I made this recipe for the first time, and I have to admit that I didn’t love it. The amount of fruit is fine, but I feel like the recipe was thrown off by the flour (after making my this I realized that save for the flour and yogurt, the recipe is very similar to one by Patricia Wells). For me, the batter turned out too thick. Instead of clafoutis, I had a kind of strange cake that tasted good, but wasn’t my favorite.
Made this with both vanilla and almond extract…easy and lovely!