An authentic and easy cherry clafoutis is made with sour cherries but being a regional, country style sweet treat, this versatile dessert can also be made with pears, plums and to prove a point – even peaches and blueberries!
Clafoutis, which is a batter based cake-like dessert, is one of the most famous desserts of southwestern France.[yellowbox]In a hurry to discover yummy regional recipes? ===> Discover an entire collection of cookbooks for assorted clafoutis recipes[/yellowbox]
Believed to have its origins the Limousin where there is an abundance of cherry trees, the Cherry Clafoutis recipe is a simple, quick to make dessert.
However, depending on the region of the country and the fruit currently “in season”, many variations exist – all equally scrumptious in flavor with only slights tweaks of the basic cherry clafoutis recipe.[yellowbox]Looking for more easy desserts? Check out these cookbooks to discover other regional French recipes[/yellowbox]
My grandmother made it with tart cherries but also with Anjou pears, Reinette apples and Mirabelle plums found in our own orchard. She even found a way to use our gargantuan raspberries.
Just to prove you can adapt any recipe, we recently made Clafoutis with peaches and blueberries – a perfect combination of flavors.
The original clafoutis were made with wild black cherries found from the Limousin woods and hedgerows, but you are not likely to find wild cherries in the produce department of your local grocery store.
Nowadays, French cooks use the cultivated black cherry (or griotte) as they are easier to find. The slightly sharp flavor is better suited to this dish than a sweet red cherry.
For excellent results, we use well drained, Oregon pitted red tart cherries in water. Once drained, we “marinated” the cherries for several hours in Kirsch.
The light batter for this traditional cherry dessert is a sweet, rich mixture. The finished product should be juicy and full of fruit. Do not expect a thick, cake-like batter. This batter is more like crêpe batter.
It tastes best served warm with a generous dollop of “crème fraiche” (whipping cream) but watch it disappear even after it has cooled off. In our house, there are no leftovers to refrigerate. For four servings of clafoutis, you will need the following:
Sprinkle vanilla sugar over the top. Cool for 10-15 minutes before serving with crème fraiche.
The pudding should be soft, and as such, it will be a bit difficult to serve in nice neat portions, but clafouti is a rustic dish eaten for its flavour rather than its appearance.
Do not be tempted to add more flour to make it hold together better as this will make the clafoutis too stodgy. It should be quite light and melt in the mouth. Who says you cannot make Clafoutis with other fruits than the traditional cherries?
To prove the point, we baked one with cherries and a second one with peaches and blueberries.
Pears are a particularly good fruit for this type of batter. Just halve small pears (or make thick slices), poach in light syrup if they are a bit hard and lay, cut side down, in the flan dish before pouring over the batter.
Replace the kirsch with a jigger of Marie Brizard pear liqueur for an extra bit of ‘je ne sais quoi’. In this case, the finished dessert will not be the traditional French clafoutis but it will be delicious all the same.
Don’t be afraid to experiment with the basic recipe as long as you keep the same “liquid” amounts. Use veggies! Ever tasted a zucchini and parmesan clafoutis? Enjoy.