It’s That Time of Year: Cherry Clafoutis

Nothing is more summer than cherries. If you’re eating them any other time of the year (and not in either dried or chocolate form) you’re doing something wrong. Summer is when cherries are plentiful, and their best. It was about time to make a dessert with cherries.

Here we have a cherry clafoutis, a custard of sorts with tons of pitted cherries. You can make this with any fruit really, I love cherries, but change it up for the seasons. Pear for the winter? Apples for the fall? Blueberries in spring? Go for it.

Cherry Clafoutis

[only slightly adapted from Smitten Kitchen]

  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1 cup flour
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoon rum
  • 2 cup cherries, pited
  1. Pre-heat oven to 400 degrees Fahrenheit.
  2. Beat the eggs and sugar with a whisk. Add the butter slowly to incorporate. Add the flour whisking quickly to mix. While mixing, pour the milk in a little bit at a time. Finish by incorporating the vanilla and rum into the mixture. Keep whisking to prevent lumps.
  3. In a buttered glass pie dish, place the pitted fruit. Pour the batter over the fruit and bake in a pre-heated oven for 30-40 minutes. Bake until slightly browned and completely set in the center.
  4. Let sit for fifteen minutes before serving, eat warm to room temperature.
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