Clafoutis is by definition a seasonal baked desert of French origins using fresh black cherries. My Clafoutis (clafouti) recipe uses frozen cherries as these are available year round and so is no longer confined to be a seasonal desert. Clafoutis was among one of Monet's favourite deserts.
- Pie dish, Ø of about 24 cm
- 600 g Cherries frozen, 1 bag
- 125 g Flour all purpose or pastry
- 150 g Sugar superfine
- 2 Eggs
- 100 ml Milk
- 8 g Vanilla sugar 1 sachet
- 1 tbsp Butter softened, for greasing pie dish
- 1 pinch Salt
- Thaw cherries overnight in refrigerator
- Strain cherries keeping liquid and setting aside in a small sauce pan
- Add flour to a medium sized bowl
- Add 50 grams of the sugar, the vanilla sugar and a pinch of salt, then stir to combine
- Add milk to a small bowl and break the eggs into the milk
- Scramble the eggs and milk with a fork until well blended
- Add egg and milk mixture to flour and whisk to obtain a smooth pancake like batter
- Preheat oven to 180°C
- Grease the pie dish with the butter
- Place the strained cherries into the pie dish in a single layer
- Pour the batter evenly over the cherries
- Sprinkle 50 grams of the sugar evenly over the top of the pie
- Bake for 45 minutes
- Add the remaining 50 grams of the sugar to the sauce pan with the cherry juices
- Simmer on low heat until all the sugar is dissolved and he juices have reduced and thickened to a fairly thick syrup (think honey)
- Set aside to cool
- Drizzle artistically over servings of Clafoutis and serving dish
If cherries are in season, by all means use about 500 grams of fresh cherries with stems removed and pitted, although leaving the pits in is permissible and, according to tradition, even desirable as it is said to enhance the flavours and aromas of the Clafoutis. Alas, in that case serve this dessert with a warning and, please, no cherry pit spitting contests 🙂 In any event, use black cherries if available. If using fresh cherries you will not have the juices to make the coulis. Of course you can always take a handful of cherries, turn them into a puree with a blender and strain out the juices to make the coulis.
The original source for this recipe came from the book “The Monet Cookbook – Recipes from Giverny” available from Amazon.
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