Published by Stewart, Tabori & Chang
This clafoutis is a chic breakfast dessert. Prepare it as close to serving time as you can, so the cherries are still a little warm. I leave the pits in the cherries because the fruit holds its shape better and the juice does not escape. However, for ease of eating you can certainly pit them. If you don’t, be sure to let your guests know beforehand.
NotesUsing an earthenware baking dish (see Sources) for this recipe gives the best results because the whole dish heats at the same time and therefore cooks evenly.
Total Timeunder 2 hours
OccasionCasual Dinner Party, Cooking for a date, Family Get-together
Dietary Considerationpeanut free, soy free, tree nut free, vegetarian
Taste and Texturebuttery, creamy, fruity, juicy, sweet, tart
Type of Dishdessert
- 1 pound firm fresh cherries, washed and stems removed
- 1 tablespoon sugar
- 1 teaspoon unsalted butter
- 3 eggs, at room temperature
- ½ cup sugar
- ½ cup creme fraiche
- ¼ cup heavy cream
- 1 vanilla bean, cut in half, seeds scraped out and reserved
- ½ cup unbleached all-purpose flour
- Confectioners sugar, for dusting
Preheat the oven to 400 degrees.
Place the cherries in an earthenware baking dish just large enough for the cherries to all lay flat. Sprinkle them with the sugar. Bake for 15 minutes. Remove the pan from the oven and gently place the cherries in a strainer for 15 minutes to drain off any excess liquid. Discard the liquid.
Reduce the oven temperature to 350 degrees. Wash and dry the same baking dish and then coat it with the butter.
Beat the eggs and sugar together until light and fluffy, about 2 minutes. Mix in the crème fraîche, heavy cream, and reserved vanilla bean seeds. Stir in the flour. Let this batter rest for 15 minutes.
Place the cherries back in the buttered earthenware dish in one layer. Pour the batter over the cherries and bake for 35 minutes or until the top is firm and golden brown. Remove the clafoutis from the oven and let rest for 10 minutes. Dust with confectioners’ sugar and serve.
2003 Lora Zarubin