Easy and Delicious Cherry Clafoutis
Cherry Clafoutis or Batter Pudding is a French dessert made with cherries, flour, and Kirsch or fruit liquor. Very appetizing and simple.
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 my 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.
How to make Cherry Clafoutis
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 a patisserie and what better way to feel like you are in Paris than 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 a wonderful dessert recipe to wow your guests. By the way, a quick tip to share, cherries and oranges are marvelous together.
Tips and Notes
- Dust with confectioner sugar if preferred.
- Remove seeds from cherries if preferred or bake whole.
- Make sure you buy a good orange liqueur.
- This recipe is similar to Blueberry Clafoutis.
- Updated from French Cookbook, written by Carole Clements & Elizabeth Wolf-Cohen
Enjoy!
Cherry Clafoutis
Ingredients
- 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
Instructions
- Pit the cherries if you like, in a bolw, 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.
Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
I’ve always wanted to try a clafoutis without pitting the cherries. Have you done it before? I’m told it adds to the flavor but I feel like it could be cumbersome to eat…
I’ve always made mine with cherries. The pit taste bitter and impossible to chew. Eating too many pits can cause some harm to the body. This is something to definitely research. But again there are different types of cherries. The ones from back home are not the same in the states.