It’s cherry season – Yea!! Do you get as excited about seeing them at the market as much as I do?! …. and seemingly unrelated, July 14th is Bastille Day (in France). So, it’s the perfect time to make one of my favorite desserts – Cherry Clafoutis. Clafoutis (pronounced kla-FOO- tee) is a classic french dessert that combines baked custard and fruit. You can use other fruit in a clafoutis, such as berries, pears, peaches or plums, but cherries are the classic….. and while I love the sweetness of Ranier Cherries, I prefer less sweet varieties for this recipe.
While it sounds a little la-deed da, this is really an easy, down-to-earth recipe. The hardest part of this dish is getting the pitts out of the cherries. For this I recommend a cherry pitter. I’m not usually one for one-use gadgets, but this is an exception. You can also use canned cherries that come pitted, but in-season it’s worth the effort. I pitt a big bag of cherries as soon as I see them and then freeze them in 2-cup portions, to have them at the ready.
To make clafoutis, you start on the stove by cooking the cherries in butter and sugar, creating a wonderful syrup. You then pour a batter over the fruit and bake for twenty minutes. Sprinkle with a little confectioners sugar and Voila!! See – easy and delicious!