This simple rustic French dessert, a clafouti (a French baked pancake) is a classic summer dish. When a dish is this simple, it is important to have the best ingredients. If you cannot find cherries in season, feel free to use frozen, pitted cherries or any berries you like.
The French would serve this with the cherry pits intact as they feel the pits add an almond flavor. Though I love my dentist, I do not want to spend any more time in the chair than necessary and have removed the pits and added almond extract to this classic dish. Use this Cherry Pitter to make the job easier.
Summer Shabbats are long and hot and a simple dessert is what's on deck at my house. I love dishes like this that I can pull right from the fridge, scoop into bowls, and top with either ice cream or softly whipped cream. No fuss and plenty of seasonal delicious fruit in every bite.
- Cook Time
- Prep Time
- 1¼ pounds sweet cherries (I like to use a mix of sweet and tart cherries)
- 3 large eggs, at room temperature
- ½ cup almond flour
- Good pinch of sea salt or kosher salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ teaspoon almond extract
- ½ cup plus 3 tablespoons sugar
- 1⅓ cup heavy cream or half-and-half
- Softened butter, for greasing the baking dish and dotting the top of the dish
- Garnish: confectioner’s sugar
Preheat the oven to 375°F.
1. Smear a 2-quart shallow baking dish liberally with butter.
2. Stem and pit cherries. Lay in a single layer in the baking dish.
3. In a standard blender, or using an immersion blender and a bowl, mix eggs, flour, salt, vanilla, lemon zest, almond extract, ½ cup sugar, and cream together until smooth.
4. Pour batter over cherries. Sprinkle with 3 tablespoons of sugar and dot with butter.
5. Bake the clafoutis at 375°F for about 45 minutes, until the custard is just set; a knife poked in the center should emerge relatively clean.
6. Allow to cool and sprinkle with confectioner’s sugar before serving. Serve with vanilla ice cream or softly whipped cream.
MAKE IT NON-DAIRY: Substitute almond milk for heavy cream and extra virgin olive oil for butter.