They say the test of a true cook is how well they make a classic dish because everyone knows how that dish is meant to taste.
While I tend to agree somewhat, every classic dish has variations. Take the French classic, Cherry Clafoutis. I’ve made Clafoutis a number of times before, each with different recipes from different cooks, and each is different. As with fashion, cooks like to add their own spin on things.
I’ve had clafoutis that are cake style, and those that are more custard like. This clafoutis, which I came across in the beautiful Maggie’s Harvest, which I received in the mail the other day as a gift from my Mum, is somewhere between.
When I’ve made clafoutis in the past I’ve always pitted the cherries for convenience sake, but this time I took the purist path and left the stones in as it’s supposed to add flavour to the batter during cooking. I have to be honest and say I didn’t notice a difference over the times I’ve pitted my cherries, and well, the clafoutis is much easier to devour when you don’t have to worry about pips!
- 500g (1 pound) of cherries, stalks removed
- 1 tbs of castor sugar
- 2 tbs of kirsch
- CUSTARD
- 2 large eggs
- ¼ cup of castor sugar
- ¼ cup of plain flour
- ½ cup of Greek yoghurt
- ½ cup of cream
- grated rind of a lemon
- butter to grease the baking dish
- icing sugar
- Preheat the oven to 200 degrees celsius (390 Fahrenheit) and place the cherries, castor sugar and kirsch in a shallow baking dish and toss to combine. Bake for 5 to 6 minutes or until the cherries are cooked but still firm. Set the cherries aside while you make the custard.
- To make the custard place the eggs and castor sugar in the bowl of an electric mixer and whisk until frothy. Gradually add the flour and mix to combine. Then add 1 tbs of the cooking juices from the cherries along with the cream, Greek yoghurt and lemon rind.
- Brush a shallow baking dish with butter and pour half of the custard over the base of the dish. Spoon the cherries over the custard before topping with the remaining custard. Bake for 25 to 30 minutes, or until the top is golden.
- Serve dusted with icing sugar.
Gorgeous clafoutis, you are continuing to make me crave cherries :).
I've never tried a clafoutis before! But am intrigued... what is the texture like? Is it gooey in the middle?
The texture of this is part custard part cake around the edges. It's delicious. :D
A wonderful dessert! I loce clafoutis and make many during the summertime.
Cheers,
Rosa
I've never made a classic clafoutis, only a chocolate one, so would love to try this recipe out. I'm with you on the stones though - much easier to eat without!
Yes, I think having to navigate around the stones lessens the enjoyment a little. Still delicious though but will definitely be making again without the stones before cherry season is completely over :D
Perfect, perfect time of year for cherry clafoutis! I've been eyeing off the shiny black cherries at our fruiterer lately... perfect excuse to go snag a bunch :)
I love clafoutis! It's so adaptable; so many different fruits can be used so it can be enjoyed all year round!
Do you know, I've never had a clafoutis? I definitely need to change that! This looks gorgeous, such stunning pictures.
One of my favorites from childhood!
Gorgeous! Maggie's Harvest found its way under our tree this Christmas...the recipe jumps from the page doesn't it! Love the yoghurt substitution too. So beautiful.
One word Jen, delicious! I tried making clafoutis once and it failed on me :(. Not sure what I did. I will definitely be attempting it again. That's for sure. Have a great weekend ahead! ♥ Jo
This reminds me so much of my childhood in France. My parents have many cherry trees in their backyard in France and every summer I would bake cherry clafoutis with my sister. I really enjoy the texture of clafoutis, it always reminds me of a thick pancake that hasn't cook enough!