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Cherry Clafoutis

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Cherry Clafoutis
Cherry Clafoutis

Cherry Clafoutis

  By Beth Sogaard  

September 2, 2017

French cherry pudding is easy to make in the oven and is guaranteed to "disappear."

  • Yields: 6 servings


2 1/2 cups fresh cherries, pitted

2 tbsp kirsch or other cherry liqueur (optional)

1/2 cup sugar

1 cup whipping cream

1/2 cup milk

4 large eggs

1 tsp vanilla extract

1/4 tsp ground nutmeg

1/2 cup flour


1Toss the cherries with the kirsch, if using, and let macerate at room temperature for 30 minutes.

2Butter a 9-inch casserole or deep pie dish. Combine the sugar, cream, milk, eggs, vanilla, nutmeg and flour in a blender and blend until completely smooth.

3Pour cherries and their juices into the prepared pan. Pour the batter over the top and bake in a 350 degree oven for 30 minutes or until well browned and puffy. A knife inserted near the center will come out clean.

4Let cool slightly and enjoy!

Use whatever fruit you have on hand ~ cherries are classic but almost any fresh fruit will do. A favorite substitute can be pears, especially in the fall.


AUTHOR - Beth Sogaard

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