What is Clafoutis?
The foundation for this dessert uses a simple warm custard element featuring fresh seasonal fruit. You can substitute different types of berries and stone fruit in place of the cherries. Experiment by adding dollops of cherry or other fruit jams to make a richer clafoutis. The custard part (eggs, flour, sugar, milk) remains unchanged, so this recipe can be used with your favorite fruits as they come into season.
The Purist Clafoutis
A true French clafoutis is made with unpitted cherries. Purists will attest that the pits in the cherries give the dish an almond flavor and must be left in. I prefer not serve food you have to work to enjoy. Likewise, it’s easy to forget about the pits, and biting into one can potentially break a tooth. With this recipe, I’ve added almonds and almond extract to mimic this taste.
Clafoutis or Flaugnarde
A flaugnarde is this same dish, simply using other types of fruit. On the day I made this particular recipe, I happened to have several fresh peaches, so I mixed them in. People tend to be more familiar with the term clafoutis than flaugnarde, but either term applies to this dish (purists aside). Regardless of the term you wish to use, adding this to your repertoire gives you a creative option to enjoy with guests.
This dish is suitable as a dessert, afternoon snack or special breakfast entree. It is very versatile and will serve you well, no matter the season.
A slice of cherry peach clafoutis with cherry syrup and french vanilla ice cream.
Bring three eggs to room temperature. Pit the cherries with a cherry pitter and peel the peaches.
First wash and sort the cherries. Make sure they are all ripe and ready to be pitted. Discard any that are over ripe or shriveled.
A cherry pitter with the ability to pit several cherries at once is preferable to save time.
This particular pitter will pit four cherries at once. I’m using a purpose built cherry pitter. If you don’t have one, you can use any empty wine or glass soda bottle. Place the cherry on top of the wine bottle and then use an old chopstick to push the pit out into the bottle below.
Gather all of the pitted cherries. (Be sure no pits get into the bowl.)
Peel the peaches, or leave them on if you prefer.
On this day I had white peaches which worked well. Cut the peach meat off of the pit.
Roughly dice the peaches into chunks. If you have freestone peaches you can leave the skins on since once the pit is removed it is easy to cut into slices. Try it both ways-skin on and skin off to find your favorite way of doing it.
Add the peaches, cherries and a touch of cinnamon to a mixing bowl.
Butter and flour the baking dish for the clafoutis. I like to use Baker’s Joy which contains vegetable oil and flour in spray form.
Baker’s Joy.
Add the pitted cherries, diced peaches and sliced almonds to the baking dish.
In a medium mixing bowl, add the brown sugar, eggs, salt and flour and mix thoroughly.
Add the milk, lemon zest, vanilla extract, almond extract, kirsch and peach schnapps. Whisk to incorporate.
Pour the milk and egg mixture over the baking dish with the cherries, peaches and almonds. Place in a preheated 350 F/175 C oven and bake for approx 50 minutes.
After about 50 minutes the clafoutis will be puffed up and golden brown. Insert a toothpick or skewer in the center. The toothpick should come out clean, if it’s still wet, keep baking a few more minutes until the custard has set.
Remove from the oven and set to cool to room temperature. After the clafoutis has cooled, add powdered sugar to a fine mesh sieve and shake a dusting of powdered/icing sugar over the top. Serve warm with cherry syrup, vanilla ice cream or on it’s own.
Enjoy this clafoutis warm with cherry sauce and vanilla ice cream. It’s a great way to serve seasonal fruit and berries.
Cherry Peach Clafoutis
Equipment
- Oven safe baking dish
- Cherry pitter
- knife
- whisk
- mixing bowl
Ingredients
- 1 cup cherries, pitted
- 1 cup peaches, peeled and stone removed If you don't have peaches just add another cup of cherries.
- 2 tbsp almonds, blanched and sliced
- 3 whole eggs
- 1 whole lemon, zested
- ½ cup brown sugar You can substitute white granulated/caster sugar.
- ½ cup flour
- 1 cup milk
- ½ tsp vanilla extract (avoid artificial vanilla)
- ½ tsp almond extract
- 1/8 tsp kosher salt
- 1 tsp peach schnapps (optional)
- 1 tsp kirsch (optional) Kirsch is a cherry distilled brandy
- 1 tbsp cherry syrup (optional garnish)
- 1 scoop vanilla ice cream (optional garnish)
- 1 sprig mint (optional garnish)
Instructions
- Preheat the oven to 350° F / 175° Celsius.
- Prepare an oven safe baking dish, (8X8 or 9X10 casserole dish or a 14x4.5 inch rectangular tart pan) by either buttering and flouring the dish (or use Baker's Joy). Pour in the batter to 1 ½ - 2 inches in depth. The batter will puff up so the mix in the dish should only come about half way. Do not fill a dish up to the rim or it will overflow.
- Prepare the cherries by pitting them (if you choose).
- Prepare the peaches by removing the skin and cutting the peach around the pit. Discard the peach pit. I've cut the peach into large rough dice about the same size as the cherries.
- Once the baking dish is prepared, add the fruit to the dish and sprinkle in the sliced or slivered almonds.
- In a medium sized mixing bowl add the eggs, sugar, flour and stir to incorporate. Once the mixture comes together add the milk, vanilla, almond extract and pinch of salt. Whisk the kirsch, peach schnapps (if using) and stir in until well incorporated.
- Pour the batter over the fruit and add the dish to the oven. Make sure the batter has enough space to expand. Place the dish on a cooking sheet to catch any potential overflow.
- Bake in the oven at 350° F for approximately 50 minutes. To check for doneness, the clafoutis should still be a little wiggly in the center. It is done when you insert a toothpick in the center and it comes out clean. Remove the clafoutis from the oven and cool on a wire rack at room temperature until cool (about 20 minutes).
- Once the clafoutis is cooled, sprinkle with powdered sugar and serve. The clafoutis is great on its own, but a little scoop of vanilla ice cream and a squiggle of cherry syrup never hurt either.
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