Cherry Clafoutis is a dessert I enjoy making when cherries are in season. I had this recipe post for a while but keep forgetting to post it.
When I started blogging, it was all for fun and I was happy to share my recipes, my food adventures and misadventures. I got into blogging for the simple reason of sharing recipes that would make people enjoy cooking and enjoy the taste of their labor of love. I only wished I started sooner! The blogging business is so saturated that sometimes I feel like I am not reaching the number of people I want my recipes or posts to reach. I want to educate, I want to show people that cooking is not that hard, and it is something enjoyable.
One easy recipe is Cherry Clafoutis or Cherry Batter Pudding. It is a Batter Pudding but the name Cherry Clafoutis sounds better when mentioning that is it a French dessert. It is true that the French are very good at patisserie and what better way to feel like you are in Paris then by making a French dessert of course.
When reading the ingredients don’t be discouraged when you see Kirsh or fruit brandy. I have made the same recipe with orange liquor, passion fruit liquor and cherry liquor. They each have their own distinctive taste but my favorite is the orange liquor. A good brand of orange liquor is the best if you can afford it. The best way to enjoy a good dessert or baked goods is to use good ingredients. Trust me, you won’t be disappointed. So here is to a wonderful dessert recipe to wow your guests. By the way, a quick tip to share, cherries and oranges are marvelous together.
- 1 pound ripe cherries
- 2 tablespoon Kirsh or fruit brandy or 1 tablespoon lemon juice
- 1 tablespoon confectioner’s sugar
- 3 tablespoon flour
- 3 tablespoon granulated sugar
- ¾ milk or light cream
- 2 eggs
- Grated zest of ½ lemon
- Pinch of ground nutmeg
- ¼ teaspoon vanilla extract
- Pit the cherries if you like, mix them with the Kirsh, brandy or lemon juice and confectioner’s sugar and set aside for 1 – 2 hours.
- Preheat the oven to 375 degree Fahrenheit. Generously butter an 11-inch oval gratin dish or other shallow ovenproof dish
- Sift the flour into a bowl; add the sugar and slowly whisk in the milk until smoothly blended. Add the eggs, lemon zest, nutmeg and vanilla extract and whisk until well combined and smooth.
- Scatter the cherries evenly in the baking dish. Pour over the batter and bake for 45 minutes, or until set and puffed around the edges. A knife inserted in the center should come out clean. Serve warm or at room temperature.