Fresh cherries baked in a custard-like base with slivered almonds, almond and vanilla extract. Lightly dusted with powdered sugar.
It’s that time of the year. The supermarkets are overflowing with fresh summer cherries and you’ve probably bought way more cherries than what you could possibly eat. So it’s time to put some of them to good use and make this beautiful French Cherry Clafoutis!
If you’ve not made clafoutis before, you’ll be delighted to find out how easy it is to make. The batter is based on a crêpe batter, so unlike a traditional custard, it contains some flour, so the texture is somewhat dense, and the thicken batter ensures that any juices that escape from the cherries are well-contained. You could use a non-juicy fruit, such as apricots or bush berries, such as raspberries or blackberries, for this clafoutis. Other fruits, like nectarines, peaches, sour cherries, and plums may exude too much juice when baking. But it’s meant to be a rustic, casual dessert, so feel free to personalize it.
PIN FOR LATER:
3 1/2 cups fresh cherries, stemmed and pitted
unsalted butter, to grease the baking dish
1 1/2 tbsp granulated sugar
3 large eggs…
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