Cherry what??? Cherry (Cla-foo-tee) Clafoutis is the pronunciation of this beautiful and simple French dessert. Or is it a breakfast? Only by trying this recipe out can you tell for sure. And even then it’s really up in air. I love variety, and the cherry clafoutis definitely provides that. If you are bored by desserts (or breakfast), this will definitely grab your attention. My family and I really enjoyed this, especially after a very heavy dinner. It’s light, fluffy and finishes a meal perfectly. Yet there again, if it’s set for a breakfast, it’s sweet and light and a great start to the day! Like I said… you decide.
I grabbed this recipe from Williams Sonoma, and they described the dessert as rustic. They also had mentioned that the aroma is intense as it’s cooking, and I couldn’t agree more. It reminded me of breakfast… almost the smell of french toast, as it was cooking. Yum!
- Unsalted butter for greasing
- 3/4 lb (375g) sweet cherries, pitted and halved
- 3 Tbsp dark rum
- 1/4 cup all-purpose flour
- 1/2 cup sugar, plus extra for dusting
- 1/4 tsp salt
- 3 large eggs, at room temperature
- 1 cup heavy cream
Preheat oven to 375 degrees. Grease shallow 9×14 in. baking dish with a 2 qt. capacity and dust with sugar. Tap out excess. In small bowl, toss together the cherries and rum and set aside.
In another bowl, whisk together the flour, sugar, and salt. Add the eggs and whisk until the batter is smooth. Slowly pour in the cream, whisking constantly. Stir the cherries and their juices into the batter until just blended. Pour the batter into the prepared baking dish.
Bake until puffed and golden, 33-35 minutes. Serve hot and puffed, or let cool to room temperature on a rack before serving. The clafoutis will deflate as it cools, but will still be delicious.
I will tell you that this dish has a close relationship to the flan. If you are looking to get attention of your guests by serving this dish, I recommend you serve it just out of the oven.