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 instead of 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
An authentic 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 to serve food you have to work to enjoy. Likewise, forgetting the pits is easy; biting into one can break a tooth. To mimic this taste, I’ve added almonds and almond extract to this recipe.
Clafoutis or Flaugnarde
A Lagarde 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 are 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 versatile and will serve you well, regardless of season.
Cherry Peach Clafoutis
- Oven safe baking dish
- Cherry pitter
- mixing bowl
- 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)
- 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 using 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 halfway. Do not fill a dish 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 and sprinkle in the sliced or slivered almonds.
- Add the eggs, sugar, and flour in a medium-sized mixing bowl and stir to incorporate. Once the mixture comes together, add the milk, vanilla, almond extract, and pinch of salt. Whisk the Kirsch and peach schnapps (if used) and stir 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 or 175°C for approximately 50 minutes. The clafoutis should still be a little wiggly in the center to check for doneness. It is done when you insert a toothpick in the center, and it comes out clean. Remove the clafoutis from the oven and cool them on a wire rack at room temperature until they are cool (about 20 minutes).
- Once the clafoutis is cooled, sprinkle with powdered sugar and serve. The clafoutis is excellent, but a little scoop of vanilla ice cream and a squiggle of cherry syrup never hurt.