Try this yummy cherry clafoutis recipe, perfect to celebrate summer, direct from Provence!
It is said that the cherry clafoutis recipe was invented in Limousin (it’s called clafoutis aux cerises in French). The name comes from the word clafotís that means “to fill up” in Occitan, in this case to fill up the batter mix with cherries in this case. This cake’s recipe spread in France during the 19th century and is now a classic, much loved dish. Traditionally, Clafoutis cake is made using cherries. Other fruits can be used, but in this case this popular cake is not a Clafoutis anymore but a Flognarde. The true Limousin Clafoutis is cooked with the stones left inside the cherries, giving much more flavour to the cake during the baking process…
Serves 8:
1 kg of cherries
2 tablespoons kirsch liqueur
2 large eggs
100g sugar
2 tablespoons caster sugar
6 tablespoons double cream
6 tablespoons milk
Icing sugar
Method:
1. Remove stones from the cherries.
2. On a baking tray, mix the cherries, 1 tablespoon kirsch and 2 tablespoon caster sugar. Put in pre-heated oven (220 °C) for 10 min.
3. Remove the cherries from the oven, drain the fruit (keeping the juice for another recipe) and leave to cool for 5 minutes.
4. Bring the heat of the oven down to 175°C.
5. Beat the eggs until fluffy. Add the sugar and beat for 1 or 2 minutes. Add the cream, milk and remaining tablespoon of kirsch, mix thoroughly.
6. Lay the cherries in a single layer on a baking dish, pour the batter mixture over carefully.
7. Put in the oven for 35-40 minutes until the clafoutis is golden and firm. Remove and leave to cool (it may wobble a little when you take it out, that’s okay!).
When the clafoutis is cold, cover with a good layer of icing sugar and place under the grill. Leave until the sugar is caramelized (approx. 1 min).
Serve once cooled, possibly with a glass of Luberon or Ventoux rosé wine.
Bon appétit!
