Classic Cherry Clafouti

Sweet Bing and Rainier cherries currently abound in the markets. While cherry pie is traditionally made with tart cherries — the smaller, bright red variety grown primarily in northern Michigan — sweet cherries can still be used for desserts until the sour Montmorency cherries arrive, usually in mid-July.

Although clafouti, a batter cake originating in the Limousin region of France, is traditionally made with unpitted black cherries, pitting makes the dessert far more pleasant. A cherry pitter expedites the preparations for this classic dessert. Many grocery stores carry plastic stoners for $3.99 that work perfectly well — there is no need to spend $25 for a fancy OXO brand pitter: It likely will get used only once a year. With the help of a food processor or a stand mixer, preparations take fewer than 15 minutes. Sprinkled with powdered sugar, this sweet cherry clafouti looks particularly elegant in individual crème brulée dishes.

Cherries are a good source of dietary fiber, potassium and Vitamins A, C and E. They also have high levels of melatonin, which not only controls sleepiness at night and wakefulness during the day but also functions as an antioxidant to help the body destroy free radicals. The American Institute for Cancer Research recommends sweet cherries for their powerful phytochemicals, believed to help prevent cancer of the breast, lung, liver and skin. To read more about a recent study linking an increased intake of tart cherries to a lower risk of metabolic syndrome and cardiovascular disease, click here.

Cherry Clafouti
Serves 8 (Yield = 4 crème brulee dishes)

unsalted butter for greasing
4 crème brulée dishes, or 1 (10-inch diameter) glass pie dish
4 teaspoons sugar, plus ½ cup
2 cups cherries, pitted (about 32)
2 eggs
½ teaspoon vanilla extract
¼ teaspoon kosher salt
1¼ cups whole milk
¼ cup all-purpose flour
powdered sugar for dusting

Preheat the oven to 375ºF. Grease the crème brulée dishes with butter and sprinkle each with 1 teaspoon of sugar. Gently tap each dish so the sugar disperses evenly. Place the dishes on a rimmed cookie sheet. Drop approximately 8 cherries into each dish and set pan aside.

In the bowl of a food processor or stand mixer, beat the eggs with the remaining ½ cup of sugar, vanilla extract and salt until well-blended. Add milk and beat to blend. Sift flour into mixture and beat until smooth. For easier pouring, transfer batter to a bowl or liquid measuring cup with a spout. Pour batter evenly over cherries.

Place pan in oven and bake for 20-25 minutes. An inserted knife should emerge with just a few moist particles. Let cool 20 minutes before serving. Sprinkle with powdered sugar.


03. June 2007 by Alexandra Stafford
Categories: Desserts | Leave a comment


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