In the Kitchen: Cherry Clafoutis

Dear Constant Reader,

Dipping my toe back into blogging…

It’s sour cherry season at The Manor again! I tend to share new recipes I try each season, but this is one I make every year. It’s easy and delicious — clafoutis. Technically it’s only clafoutis if you use cherries; with any other fruit it’s flaugnarde.

There are lots of recipes out there. This is the one I’ve cobbled together from a number of sources over the years. It’s more custardy than pancakey. I use other fruit too, especially in the glorious days of early July when I have both sour cherries and peaches. It’s a fabulous combination!

Sour Cherry Clafoutis, as made at The Manor
2 cups pitted sour cherries (or enough to thickly cover the bottom of your baking dish)
1 tablespoon Kirsch or cognac
1/3 cup sugar
3 tablespoons flour
Large pinch salt
2 tablespoons ground almonds
2 eggs
1/2 cup milk
1/4 cup sour cream or Greek yogurt
1 teaspoon vanilla

Preheat the oven to 350F.

Grease your baking dish. I usually use a glass pie plate, but you could use individual ramekins too.

Arrange the cherries in your baking dish and sprinkle the Kirsch or cognac over them.

Whisk together the dry ingredient in one bowl and the wet ingredients in another.

Whisk the wet ingredients into the dry.

Pour the batter over the cherries and put the pan in the oven for 40-45 minutes or until set in the middle and browned around the edges.

Let it cool just a little. It’s really good when warm (it’s not bad cold either). It will fall a bit as it cools. Makes 8 servings.

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