Cherry Clafoutis
Puffed-up cherry pudding -- a dessert for the season Cherry pie may be an American favorite, but once you try this French style pudding you may switch your allegiance. When its cherry season -- which is always too short for me -- theres no better way to celebrate this sweet luscious fruit than by tucking it into a batter that puffs up into a giant baked pancake showered with confectioners sugar. Cherry clafoutis is a true crowd pleaser & it's the very definition of a Seriously Simple dessert. Clafoutis -- pronounced klah-foo-TEE -- became popular in France in the 19th century in the province of Limousin, where they cooked the unpitted cherries in a vanilla-scented batter. Each family had their own closely guarded recipe. The thinking was that the pits added extra flavor. They obviously didnt have a cherry pitter gadget that makes pitting cherries painless & quick. Any variety of cherry is fine to use, though I tend to prefer Bing, Queen Anne or Rainier -- the sweeter the better. Make sure to remove the stems & then pit them using a pitter. If you are really in a hurry, you can use frozen pitted cherries, but thoroughly defrost & drain them first. Essentially a country pudding, the recipe can be served directly from an ovenproof baking dish, or you can cook it & serve it from any non-stick gratin dish or cast iron skillet that gives it a casual homey touch. This fluffy custard-style batter studded with bright red cherries bakes up into a puffy pancake that is best served right out of the oven. Use this recipe as a template for other seasonal fruits, such as apricots, peaches, plums, apples or pears. This is also good for breakfast, brunch or as an afternoon tea-time treat.
Puffed-up cherry pudding -- a dessert for the season Cherry pie may be an American favorite, but once you try this French style pudding you may switch your allegiance. When its cherry season -- which is always too short for me -- theres no better way to celebrate this sweet luscious fruit than by tucking it into a batter that puffs up into a giant baked pancake showered with confectioners sugar. Cherry clafoutis is a true crowd pleaser & it's the very definition of a Seriously Simple dessert. Clafoutis -- pronounced klah-foo-TEE -- became popular in France in the 19th century in the province of Limousin, where they cooked the unpitted cherries in a vanilla-scented batter. Each family had their own closely guarded recipe. The thinking was that the pits added extra flavor. They obviously didnt have a cherry pitter gadget that makes pitting cherries painless & quick. Any variety of cherry is fine to use, though I tend to prefer Bing, Queen Anne or Rainier -- the sweeter the better. Make sure to remove the stems & then pit them using a pitter. If you are really in a hurry, you can use frozen pitted cherries, but thoroughly defrost & drain them first. Essentially a country pudding, the recipe can be served directly from an ovenproof baking dish, or you can cook it & serve it from any non-stick gratin dish or cast iron skillet that gives it a casual homey touch. This fluffy custard-style batter studded with bright red cherries bakes up into a puffy pancake that is best served right out of the oven. Use this recipe as a template for other seasonal fruits, such as apricots, peaches, plums, apples or pears. This is also good for breakfast, brunch or as an afternoon tea-time treat.
- Carbohydrate 15.6209916804512 g
- Cholesterol 242.707708332505 mg
- Fat 15.5563695833442 g
- Fiber 0.501375010849153 g
- Protein 10.1983820846168 g
- Saturated Fat 7.90036479158383 g
- Serving Size 1 1 Serving (152g)
- Sodium 318.250125231101 mg
- Sugar 15.1196166696021 g
- Trans Fat 1.70329987505439 g
- Calories 245 calories
Step-by-step
- Preheat the oven to 425ºF.
- Butter a 9 x 13 inch baking dish. Place the baking dish on a baking sheet. Sprinkle the bottom of the dish with 2 tablespoons of the granulated sugar. Spread the cherries in the bottom of the dish & bake for 10 minutes. There may be a lot of juice; do not drain. Set aside.
- While the cherries are cooking: In a bowl, whisk together the flour, baking powder & salt.
- In a large bowl, using an electric mixer on medium speed, beat the eggs with 3/4 cup of the granulated sugar until blended; about 1 minute. Add the flour mixture in 2 additions, alternating with the half & half in 1 addition. Add the vanilla & lemon zest. Stir to combine.
- Pour the batter over the cherries. Sprinkle with the remaining 2 tablespoons of granulated sugar. Bake until puffed & golden brown; 30-35 minutes.
- Transfer to a wire rack to cool slightly. Using a fine-mesh sieve, dust the top with confectioners' sugar & serve immediately.
Swapping frozen fruit for fresh sweet cherries alters the final moisture content significantly, requiring thawed fruit to be pressed completely dry in paper towels before it hits the baking dish. Without this step, the excess liquid dilutes the custard batter and prevents proper setting at high heat.
- Preheat the baking vessel inside a 425°F oven before adding the fruit to jump-start the crustless pudding's exterior setting.
- Macerating fresh fruit in two tablespoons of granulated sugar and roasting it for 10 minutes concentrates the natural sugars and creates a syrupy base.
- Substitute whole milk or heavy cream for the specified half-and-half by adjusting ratios: combine three parts whole milk to one part heavy cream to match the exact 12-percent butterfat content.
Dairy-free milks like almond or oat can replace the dairy component, though the resulting custard will lack the density provided by animal fats. Serve this dessert immediately upon cooling slightly, as the puffed batter deflates rapidly into a dense pancake texture.
