Cherry Clafoutis

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There is not a single time I see big black cherries and they don’t bring memories of my childhood. We had this large cherry tree in our summer villa, and every year, it would give us the juiciest and largest black cherries! They were heavenly delicious and just pretty to watch! I was one of those girls who would climb up trees as much as the branch could carry my light weight! You can imagine how far up I could climb! It was my ritual to pick the cherries from this tree every years until I came to Canada where I find very similar cherries coming from Okanagan!

Watching these cherries when in season truly connect my every summer to the past! Now that I know much about cooking, I not only indulge in fresh picked ones, I use them in baking too!

This week we picked some wild black berries from an alley near our house. I thought they would be a perfect match with mixed cherries to make my summer time clafoutis! This dessert was heavenly delicious and hope you bake it and enjoy it as much as my family and I did!

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400-600g fresh whole cherries or other summer fruits cut into pieces
60g powder sugar, extra for dusting

Some sugar for sprinkling over the baking dish
3 tbsp concentrated (evaporated) orange juice (optional)
60g butter, melted, plus extra to grease
100g pastry flour
Pinch of salt
4 eggs, beaten
250ml whole milk
3 tbsp almond meal
Grated zest of one lemon (optional)

 Preheat the oven to 400 F. Grease a medium baking dish (wide enough to hold cherries in one single layer) with some butter, and sprinkle sugar. Spin the dish round to coat the inside with sugar, then set aside.

Wash the cherries and remove the stalks. Place them in a bowl and lightly crush to pop the cherries’ skin. If you like, you can remove the stone, but it is better not to do. Place them at the bottom of the greased baking dish.

Sift the flour into a mixing bowl and add a pinch of salt. Set aside.

Place the eggs in a medium bowl with powdered sugar, beat with a whisk until fluffy and pale.

Then, add milk, butter, and orange concentrate. Mix well and last, add the flour. Mix with a rubber spatula and Pour into the prepared baking dish over the cherries and bake for 30-40 minutes, until edges are light golden and the centre is springy to touch. Cover and let cool down for 10 minutes. Flip two times to get the top upright! Decorate with icing sugar and fresh fruits. Serve warm immediately with vanilla ice cream, or coffee! Any way you choose this desert, this dessert is irresistibly delicious!

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