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Recipe Detail Page
Sour Cherry Clafoutis
Early Summer 2018
Clafoutis made with red tart cherries is the real McCoy for, in its home region of Limousin in central France, the rich batter-based dessert is made with local girolle cherries or the sour Morello variety. This is a perfect warm-weather dessert or breakfast dish, and leftovers make a great totable snack for summer picnics.
Serves 6 to 8
Softened unsalted butter for greasing
1¼ cups (310 mL) whole milk
⅔ cup (150 mL) granulated sugar
½ cup (125 mL) all-purpose flour
3 eggs
¼ cup (60 mL) unsalted butter, melted and cooled
1 tsp (5 mL) finely grated orange zest
1 tsp (5 mL) vanilla
¼ tsp (1 mL) table salt
2 cups (500 mL) well-drained pitted red tart (sour) cherries
Icing sugar for dusting
Softly whipped cream, Greek yogurt or crème fraîche to serve
1. Preheat oven to 350°F (180°C). Butter a 9-inch (23-cm) deep-dish pie plate. Set pie plate on a rimmed baking sheet.
2. In a blender, combine milk, sugar, flour, eggs, butter, orange zest, vanilla and salt. Blend until smooth, scraping down sides of blender once or twice to release any pockets of flour that may have formed.
3. Pour enough batter into pie plate to make a layer about ¼ inch (5 mm) thick. Leave remaining batter in blender.
4. Bake batter in pie plate, uncovered, until it is just set on top, 8 to 10 minutes.
5. Spoon cherries over partially cooked batter, arranging them evenly in pie plate. Blend remaining batter briefly, then pour evenly over cherries.
6. Bake, uncovered, until batter is just set in centre (it should still wobble slightly) and clafoutis is puffy and golden, 35 to 40 minutes.
7. Set pie plate on a wire rack and let clafoutis cool for 15 minutes.
8. Dust top of clafoutis with icing sugar. Serve, cut into wedges, with softly whipped cream, Greek yogurt or crème fraîche on the side.
Serves 6 to 8
