Cherry Clafoutis

I love, love, love having a husband who cooks. If I’m not feeling up to cooking, all I have to do is print off a recipe, hand it to him, and he runs with it. We bought some really beautiful cherries at the Anderson’s this past weekend, because after seeing a bunch of pictures of cherry clafoutis in everyone’s blogs last week, I was really craving some.

The taste was sweet but not too sweet, and kind of reminded of a cross between custard and cake – the bottom browned nicely in the Le Creuset pan we used. I look forward to trying out this recipe again this summer with other fruits. Traditionally, cherry clafoutis uses unpitted cherries (because it causes the cherries to bleed less, and because it gives it a subtle almond flavor), but we chose to follow the recipe as is – but we did use amaretto instead of brandy.


Emeril’s Cherry Clafoutis
recipe courtesy Food Network

4 eggs
1 cup sugar
1 vanilla bean, split in half
1 tablespoon brandy
1 cup flour
1 1/2 cups milk
1 pound stoned cherries

Preheat the oven to 350 degrees F. Grease an oval ovenproof dish about 13 inches long. In a mixing bowl, whisk the eggs and 1/2 cup of the sugar. Scrape the vanilla bean and add the pulp to the egg mixture. Stir in the brandy and flour. Whisk in the milk to form a smooth batter. In a mixing bowl, toss the cherries with the remaining sugar. Place the cherries in the ovenproof dish. Pour the batter over the cherries and place in the oven. Bake for 40 to 45 minutes or until the cake is sponge like. Remove from the oven and cool for 5 minutes before serving. Serve the clafoutis warm. Garnish with powdered sugar.

One thought on “Cherry Clafoutis

  1. John

    What a cool recipe. Now I know what to do with all the cherries we got from my in-laws. The picture reminds me of foccacia farcita. Yum!

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