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The weather in San Francisco area is finally resembling early summer. The highs are in mid-70s but our heater still goes on in the morning as nighttime temperature is still pretty low.
I got to see my old friend visiting from Japan whom I met when I first came to the US. I was 20 years old and she was 18 back then when we attended ESL classes together prior to attending universities. It’s always sweet to see friends you seldom meet but have known most of your adult life.
Today I’d like to share a cherry dessert recipe that my family enjoyed before cherry season is over. A few weeks ago, my Italian foodie friend Giulia posted this delicious looking French recipe, Cherry Clafoutis, on her blog Alterkitchen. Since I knew we were going cherry picking, I bookmarked her recipe as it looked easy enough for me to attempt. Yes, that means mix and bake.
After we got fresh cherries from the orchard we visited, I baked this dessert using fresh cherries. Her instructions were very easy and I pretty much followed her recipe except for the amount of vanilla and rum and baking time (my oven seems weaker than hers).
Our entire family loved it very much! However I wasn’t happy with aesthetics of how the photo turned out so I’ve baked it again! I gave some of it to my neighbor this time and she and her family also loved it. Thank you Giulia for a great recipe!
I hope you get to try this recipe while cherries are still in season this year. Have a great Monday!
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- 600 g cherries (600 g = 1.3 lb)
- 3 large eggs (50 g each w/o shell)
- Pinch kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- 100 g sugar (100 g = ½ cup)
- 200 ml milk (200 ml = ¾ cup)
- 90 g all-purpose flour (plain flour) (90 g = ⅔ cup)
- 1 tsp rum extract (I used imitation rum extract and the original recipe uses 2 Tbsp of real rum)
- 1 tsp pure vanilla extract
- unsalted butter (for greasing)
- sugar (to garnish)
-
Gather all the ingredients.
- Preheat oven to 355 F (180C). Lightly butter cake pan (I used 9” cake pan) and sprinkle it with sugar (I sprinkled just a bit too much).
- Wash cherries and remove the stem and pit.
- My son taking this job seriously…
- In a stand mixer (or a large bowl), beat the eggs with a pinch of salt.
- Add sugar and mix until it gets fluffy and double its volume.
- Add vanilla and flour and mix well.
- Stir in the milk and rum, mix all together gently.
- Place the cherries evenly at the bottom of the cake pan and pour the batter over them.
- Bake for 60 minutes, or until the Clafoutis is golden brown. Remove the Clafoutis from the oven and sprinkle it with sugar. Serve warm in the cake pan (I took it out for photo shoot).
Equipment you will need:
- Cherry Pitter
Slightly adapted from Alterkitchen.
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Looks delicious! Traditionally in the Limousin (region of France from which the cafloutis originates) they keep the pits in which lends it a subtle nutty taste. You just need to warn your guests to avoid accidents. I also add about ¼ cup of melted butter to the batter and I use kirch or amaretto liqueur instead of rum.
Hello David! I also learned recently that authentic cherry clafoutis keep the pits in. I’m definitely going to try this method next time. Going to cherry picking next month so I can’t wait to make it again. Also the butter and amaretto liqueur sounds wonderful!! Thanks so much for writing. 🙂
ooooooooooooooooo
cant wait 2 get cherries 4 these 2 recipes! look so yummy!
Hi Linda! Hehe thank you! I hope you enjoy both recipes; they are our favorite cherry recipes! 🙂
HI Nami,
I made this 2 days ago with the fresh cherries that I bought from the market. It always reminds me of my trip to Paris when I have the clafoutis. BTW love your photos of Japan.
Hi Darlene! I hope you enjoyed this recipe! Thank you for trying it. And thanks for following my social media. 🙂
when cherries are no longer in season do you think I can use can of cherries without the juice…really would like to make that delicious recipe
Hi Francoise! Good question. I’ve made this recipe many times but always use fresh one when they are in season… Some make with frozen cherries (thawed and drained), so it is possible? I don’t know how tasty it is with canned cherries though. I recommend using seasonal fruits instead and wait for the fresh cherry season. 🙂 I always look forward to making this during cherry season.
For the correct taste you should not pit the cherries, this is an American thing!
Hi Michael! I’ve tried different American cherry clafoutis recipes but all of them that I tried required pitted cherries. I’ve never seen one with cherry seeds in the cake….