Plums, prunes, or ripe pears are good options for this clafoutis too. I have tried them all and the clafoutis was delicious as well!
French cherry clafoutis
Cherry clafoutis is one of those homemade desserts baked with no specific reason as soon as cherries appear on market stalls all over France. Attempting to pronounce clafoutis makes you giggle? The right pronunciation is: klah-foo-TEE 🙂
- 1 kg fruits of your choice
- 3 large eggs
- 10 g butter
- 1TBS vanilla sugar
- 150 g caster (or more)
- 50 g flour
- 1 pinch of salt
- 18 cl single cream
- 18 cl whole milk
- A nice gratin pan, or a pie pan
- 1 TBS rum and/or a small vanilla pod (optional)
- Step 1 Beat the eggs, the seeds from the vanilla pod you sliced in 2 lengthwise, the sugar, flour, the pinch of salt, the cream, the milk, and the rum all together. Let the batter sit for about 10 minutes. Meanwhile, cut the rinsed prunes or plums in 2 and remove the cores. If you use cherries, just rinse them, and remove the stems. Place the fruits in your greased baking dish. The fruits will be quite tightly set and can even be on 2 layers if necessary. If you chose to use pears, peel them, remove the cores, and cut them into 8 quarters. Sprinkle the fruits with vanilla sugar and turn your oven on at 200°.
- Step 2 Gently pour the batter evenly on the fruits and bake for about 40 minutes. Use the tip of a kitchen knife to check.
- Step 3 If the blade comes out clean, your clafoutis is ready and can be eaten warm or cold.