Cherry and Apricot Clafoutis
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound ripe cherries, stemmed and pitted
- ¾pound ripe apricots, halved and pitted
- 2tablespoons Kirsch
- 6tablespoons sugar
- ⅓cup (40 grams) unbleached all-purpose flour
- ⅓cup (35 grams) almond flour
- 3eggs
- 1vanilla bean, scraped, or 1 teaspoon vanilla
- Pinch of salt
- ⅔cup low-fat yogurt
Nutritional analysis per serving (8 servings)
173 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 20 grams sugars; 6 grams protein; 56 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
- Step 1
Toss the cherries and apricots with the Kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl. Sift together the all-purpose flour and almond flour.
- Step 2
Preheat the oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish. Arrange the drained cherries and apricots in the dish.
- Step 3
In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean or vanilla. Add the salt and the liquid from the cherries and apricots and combine well. Slowly beat in the sifted flours and whisk until smooth. Add the yogurt and combine well. Pour over the fruit, scraping out all of the batter with a rubber spatula.
- Step 4
Bake in the preheated oven for 40 minutes, until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it’s firm. If it isn’t, return to the oven for 5 minutes.
- Step 5
Remove from the oven and cool on a rack. 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 3 days in the refrigerator.
Private Notes
Comments
Push a drinking straw through the cherries to perfectly pit them and leave you with a whole, pitted cherry. A sturdy straw, such as one from Starbucks, works particularly well.
Why are people struggling pitting cherries? Buy a cherry pitter. It will open up entire worlds of cooking.
This was good and was not difficult, though it takes some time to pit the cherries (but you get a nice break afterwards while the fruit soaks). I had to use the extra 5 minutes of baking time, and it probably could have used a few minutes more. Mine looked just like the picture, but tasting it I felt that the fruit-to-cake ratio was off. Next time I would use about 75% of the specified amount of fruit.
Far too much fruit, even though when I saw it all in the clafoutis dish I held back an entire nectarine’s worth of fruit, because it was clearly overcrowded. How can you get the contrast of a lovely spoonful of custard when it’s basically just a binder for all that fruit? I’ll go back to Julia’s proportions next time. Oat milk works fine in clafoutis for nondairy eaters — but don’t use this recipe. Can you bake clafoutis ahead of time? Yes, but it will be a very sad version, so if you’re trying to wow people with it, don’t do that. The texture will get clammier and rubbery — though in my house leftover clafoutis is the Best Breakfast Ever.
This was so easy and delicious that I made it twice in two weeks. (Also because I had so much Kirsch after buying it for this recipe!) Each time I ended up with a little more fruit and batter than I needed, and I used an 11.5 inch pan, increasing the recipe by 1/3. 1) Don’t layer the batter thick on top of the fruit. It will bury the fruit and not be visible. The second time I made this I poured the batter mostly around the fruit and I used a rubber spatula to scrape batter from sitting too heavily on especially the apricot faces. You only want a thin layer of batter on top of the fruit. You also likely won’t need to use all of the batter. 2) Use big, dark cherries - not Rainier. The dark color is a much prettier contrast with the apricot. Big cherries are also less likely to get buried in the batter. 3) Put the apricots cut face up like in the picture. It looks much nicer and enables you to fit more cherries around the apricots.
I've made clafoutis using several different recipes and fruits. This is the easiest and best I've tried. I had fresh-picked Montmorency tart cherries so used all cherries. Made on the 4th of July as written except I used Cointreau, less sugar in the batter and Cocojune unsweetened vanilla yogurt to make it dairy-free. Divine!