Friday, June 27, 2008

Cherry Clafoutis

cherry clafoutis

Ever since I have my first taste of Cherry Clafoutis last year, I have been waiting impatiently for the next cherry season to come. Although I enjoy eating them out of hand, the pleasure of biting into one in the form of clafoutis is incomparable.

cherry rhubarb clafoutis

As soon as I grabbed a bag of the early season cherries, I saved most of them for clafoutis. Insteads of using my "regular recipe", I adapted one from the dessert queen- Ms Tartelette. I replaced the fruits in her recipe with cherries, and added vanilla beans in the batter. The clafoutis is delicious! I love her version so much that I make the clafoutis twice. The first batch, in individual ramekins, with a touch of Chambord; was brought to a gathering at my friend Grace's place. And the second batch, with the addition of rhubarb, was baked on a whim while I was home alone.

The pictures here are from the second batch. Made with cherries and rhubarb in an attempt to clear my fridge before an upcoming trip to Boulder. Sprinkled with chopped pistachios because I like the color and bite.

cherry clafoutis

Since OCT is away attending conference, I decide to take a break from cooking. This cherry and rhubarb clafoutis has become my breakfast, lunch and dinner. Sometime when I am alone, I can eat the same thing for the whole day. Or if I am feeling up to it, I'll try food with weird combinations, such as fried egg on strawberries and mangoes, drizzled with balsamic vinegar. Please tell me that this is perfectly normal! :)

As much as I love the addition of rhubarb in the second batch, it turned out to be too wet.I should have macerated the rhubarb longer (maybe an hour?)to make sure that some of the juice get released.

Cherry Clafoutis/ Cherry Rhubarb Clafoutis
adapted from here

14 oz of cherries (or 2 handfuls or more to your liking)
3 ounces flour
1 ounce cornstarch
2 large eggs
1 1/2 cups 2% milk
1 ounce butter,(2 tablespoons) melted
4 ounces sugar
Pulps from half a vanilla bean, (or 1 teaspoon vanilla extract)
2 teaspoons Chanbord (optional)
chopped pistachio (optional)
*substitute 7 oz of rhubarb with cherries if using, macerate the rhubarb with 2 tablespoons of sugar, and left at room temperature for 1 hour, to release some of the juice*

Preheat the oven to 350F.

Arrange the cherries (and rhubarb) on a buttered glass or earthenware baking dish, cake pan (9 or 10 inches in diameter) or skillet.

Mix the all purpose flour, corstarch, sugar and vanilla beans together in a large bowl.

In another mixing bowl, combine the eggs, milk, melted butter and Chambord, if using.

Slowly pour the liquid mixture into the dry ingredients, whisking well to make sure there is as little lumps as possible.

Pour the batter into the prepared pan and bake for 30 minutes or until the clafoutis turns golden brown and set. Let cool to room temperature. Sprinkle with chopped pistachio or confectioners' sugar.


Manggy said...

Yummy-looking clafoutis Mandy! I'm not sure yet exactly what a clafoutis's texture should be like, so I'm still afraid to retry it :) Do you pit the cherries for it?

Susan @ SGCC said...

Your clafoutis looks stunning! A client just sent me a 5 lb box of cherries and I'd love to make one of these!

grace said...

it looks christmas-y, but you'd better believe i'd eat it any time, any place. :)

My Sweet & Saucy said...

Look delicious! Love the colors!

test it comm said...

That looks really good! Great colours!

Mari said...

Chambord is my new favorite libation, and it goes so well with all red fruits!

Dita said...

gorgeous shot Mandy! The clafoutis looks so pretty with the sprinkle of pistachio.

Cookie baker Lynn said...

That looks delicious! It's not local cherry season here yet, so I'll have to hold off making this for a few more weeks.

Anonymous said...

i want to make this too! especially when the cherry season is coming soon. what a wonderful presentation Mandy!

Anonymous said...

One of my favourite desserts!! I made it during the weekend since its the season of cherries!! Yours looks good with sprinkle of pistachio.

Anonymous said...

By the way, I don't know if you agree that it tastes even nicer on the next day!

Patricia Scarpin said...

The idea of sprinkling it with pistachios won me over. :)

Anonymous said...

I love this idea! The colors look mouthwatering!

Sophie said...

The color of the cherries and that green look amazing together! I wish I had a pillow like that :). Lovely use of textures and flavors!

Unknown said...

Hey, no need to make it with cherries. I have just made this with plums and it is lovely. Use whatever you like in it. I agree about the texture - I am not sure. Mine looked uncooked deep inside but tasted fine like a custard

pete said...

Why wait for the cherry season? It may be good with them but I used plums and it was fantastic. Use whatever you like and don't be a slave to recipes. I wasn't sure about texture either. Mine was like sponge in the upper layers but deep inside it looked uncooked but tasted delicious like a thick custard.

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