“A cla-waht??” Joe said the first time I served him clafoutis (you can also spell it ‘clafouti’). I acted like I knew how to pronounce it all along but actually I looked it up on dictionary.com. I’ve had to do that with so many foods that originate from other countries – ratatouille, bouillabaisse, aigo bouido. It never stops me from learning about the ingredients and how to cook them, though.
Cherries started showing up at my favorite grocery store en mass and though they weren’t on my grocery list I couldn’t resist. I came home with pounds of beautiful, shiny red cherries with no idea of what I wanted to do with them.
I thought about pitting them by hand but, being inclined to short cuts, I hopped back in my Honda Pilot and drove straight to Bed, Bath, and Beyond to get a cherry pitter.
Who knew that pitting cherries could be so cathartic?
We ate lots of them, Joe had cherries in his lunch for a week, but I still had more to use up. A clafoutis seemed to be the perfect solution. I’d never made a cherry clafoutis before – I’d made other variations – my favorite being pear & strawberry.
Traditionally, a cherry clafoutis is baked with the pits in the cherries which is supposed to enhance the overall flavor. I can’t think of anything more hideous than serving someone dessert and then watching them spit out cherry pits. So, I removed the pitts and left the cherries whole to get as close to the traditional version as I could.
The result? The warm, juicy cherries were surrounded by a light, slightly sweet batter. When you bite into a cherry, the juice explodes in your mouth. It’s so much fun to eat – I found myself savoring eachbite. This is my kind of dessert – Slightly Indulgent.
Check out The Left Over Queen’s (Not Julia’s) Cherry Clafoutis using Ranier cherries.
What have you been doing with all of the luscious summer fruit?
This recipe was adapted from Mediterranean Light by Martha Rose Shulman.
- 1 tablespoon butter for greasing the baking dish
- 1 pound black or bing cherries
- 1 ¼ cup low-fat milk
- 2 tablespoons agave nectar
- 3 extra-large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 1/8 teaspoon kosher salt
- ½ cup All-Purpose Gluten-Free Flour Blend
- Preheat oven to 350 degrees. Butter a 12 inch tart pan or 2 quart baking dish.
- Pit the cherries, catching any juice in a bowl. Keep the juice. Place cherries in a bowl and set aside.
- Put any juice from pitting cherries, milk, agave, eggs, vanilla extract, and salt in a medium bowl and mix on medium speed with an electric mixer. Sift flour into wet ingredients and mix on medium speed until completely smooth, about one minute.
- Pour batter into bowl with cherries and mix together until cherries have been completely coated. Pour batter into pie pan and bake for 45 – 55 minutes, or until clafouti has browned and a knife inserted in the center comes out clean. Serve hot or warm.