← Back to Search Results
baking French
Cherry Clafoutis Recipe-4432

Photo by: Joseph De Leo
Comments: 0


By mid-April, there will be cherries from Lagier Ranches in the Central Valley: big baskets of cherries still covered with dew to put out on the tables in the Café and to use for cherry tarts, cherry ice cream, and cherry clafoutis. The traditional French clafoutis is a dish of unpitted sour cherries baked in a batter. The pits infuse the dessert with an almond flavor. In this version, with sweeter, pitted cherries, the addition of almond extract enhances the flavor and makes it taste more like the French original.

Yield: Serves 4


  • 1 pound sweet cherries (preferably Bings), washed and pitted
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon grated lemon zest
  • A pinch ground cinnamon
  • 1/3 cup sugar
  • 2 eggs, separated
  • 3 tablespoons sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1/3 cup cream
  • A pinch salt
  • Powdered sugar


Preheat the oven to 350°F. Lightly butter a baking pan large enough to hold the cherries loosely in a single layer. Prepare the cherries and arrange them in the pan. Sprinkle with the lemon juice, zest, cinnamon, and sugar. Bake until the fruit is tender, about 15 minutes, stirring once or twice.

Raise the oven temperature to 375°F. Butter another gratin dish large enough to hold the cherries in a single layer, or use four individual gratin dishes. Drain the cooked cherries, reserving their juice in a small saucepan. Arrange the cherries in the bottom of the baking dish. Beat together the egg yolks and sugar until well blended. Beat in the flour, vanilla, almond extract, and cream.

Beat the egg whites with a pinch of salt until they form soft peaks. Stir a little of the whites into the batter, and then carefully fold in the rest. Pour the batter over the fruit in the baking dish, letting a little fruit show through the top.

Bake in the upper third of the oven for about 20 minutes, until the batter has puffed and browned. While the clafoutis is baking, reduce the fruit juices to a thin syrup. When the clafoutis is done, dust it with powdered sugar and serve warm with a drizzle of the syrup.

© 1999 Alice L. Waters

Note from Cookstr's Editors

Nutritional information does not include Powdered Sugar.


Nutritional Information

Nutrients per serving (% daily value)

294kcal (15%)
43mg (4%)
9mg (15%)
120mcg RAE (4%)
133mg (44%)
116mg (5%)
5g (27%)
10g (16%)
1mg (6%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
flavor Flavor
by Rocco DiSpirito
spice Spice
by Ana Sortun
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-provence-cookbook The Provence Cookbook
by Patricia Wells
raos-cookbook Rao's Cookbook
by Frank Pellegrino
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
unforgettable-desserts Unforgettable Desserts
by Dede Wilson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?