August has me climbing my way out of an abundant pile of cherries. I really am obsessed with them. I can hardly keep up. They are just a perfect and beautiful little colorful fruit. A superlative stone fruit. Along with portending great weather, their arrival actually brought me one of my best friends. I met her at a fruit stand stand outside of work eight years ago while buying cherries. The rest is history. There’s a reason these beauties come in pairs.
This recipe and the next few are a collection of kitchen love songs to the season’s bounty, which has not so subtly captured my affections–deep red and sweet–like cherries. There’s just something about a month full of super moons and meteor showers in the sky and fruits dripping off trees in the earth. I could get used to this– like that moment where you forget that your vacation isn’t your reality. But alas, I remember and appreciate it all the more for its fleeting nature. I used to sit outside all night with my little brother and watch the sky fill up with fire. We were too young to even drink back then. It was pure child-like fascination.
If you’re not familiar with clafoutis, you’re in for something special. It’s basically a bevy of dark cherries nestled inside soft custard with a very thin, crisp, golden crust. The clafoutis Limousin hails from rural southern central France and takes its name from clafir, a dialect word meaning “to fill,” which is does, in the most amazing way.
Keep the pits in to keep the cherries from collapsing, but also because they contain amygdalin, the active chemical in almond extract. During baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary almond-y note to its flavor. The pits do require a bit of caution when you take the spoon to the pan and just gorge. Consider it a safety mechanism for maintaining your girlish figure, even if you’re a dude. I think a clafoutis is best eaten the day after, but not too much longer. It’s as easy to make as crepes and also resembles a cannelle batter, but it’s held together by cherries.
I leave you with a short playlist down below so you can listen as you bake something reflective of the season. Wishing you a week filled with candied bursts of sticky ripe fruit, deep, rich vanilla, hints of citrus and rum, smooth butter, and luscious creamy custard.
Cherry Clafoutis from Saveur Magazine
Ingredients:
- 1 tbsp. unsalted butter, softened
- 1 ¼ cups milk
- 6 tbsp. sugar
- 2 tbsp. kirsch (I used rum)
- 1 tbsp. vanilla extract
- 6 eggs
- Kosher salt, to taste
- ¾ cup flour
- 3 cups black cherries, pitted or unpitted, stems removed
- Confectioners’ sugar, for dusting
Directions:
Heat oven to 425°. Grease a 9″ cast-iron skillet or baking dish with butter; set aside. Combine milk, sugar, rum, vanilla, eggs, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.
Pour batter into buttered skillet or oven safe pan, then distribute cherries evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners’ sugar before serving.
My little playlist for you:
Delicious! I don’t go in for puddings, but love things made with set custard – crème brûlée being my favourite. Your note about amygdalin was very interesting, as I’ve noticed a hint of almond in my home made sloe gin. I always thought it must come from the stones and your comment seems to confirm it 😉
I always thought the name clafoutis should be Welsh – there’s something about it that reminds me of the Welsh language. I believe the word is actually from Occitan French, so there’s probably no connection to Celtic at all…
Interesting, Md. Oh man. Id love to try that sloe gin. It’s likely the stones that adds that hint of flavor. creme brulee may be my favorite. Unfortunately for me I don’t speak very good French. Just Spanish, but etymology of words had always fascinated me. Thanks as always for your thoughtful input. 😉
As you mentioned the language bit: Occitan French (lenga d’òc) is a close relative to Catalan. France had two languages, Oi (French) in the north and Oc in the South. From the 15th C. onwards the northern French imposed their Oi language upon the South and it has become the official language of France.
Wow very interesting. I can follow a bit of Catalan in that there are hints of Spanish. I’d love to hear Occitan French…Technical question…did this post come up in your reader? i don’t see it in mine and I suspect it’s because of the playlist 🙁
I don’t use the Reader, I just click the links from the email that tells me you have made a new post. However, I looked at the Reader and your post is there 😉
The lenga d’òc is in serious decline, whereas, I believe, Franco’s hostility towards Catalans, their language and culture gave them a real impetus to keep spoken and written Catalan alive. There are some examples of language similarities here:
http://en.wikipedia.org/wiki/Occitan_language
Ah thank you. Such a shame when a language takes on a political stigma, but it does become a driving force, like Yiddish. So interesting. Thanks for this info!
I love those beautiful cherries. This looks like a marvelous way to use them!
Thanks, Mary Frances. It really is delicious!
This looks divine. I adore cherries. Thank you for the kind comments you left on my lavender and lemon shortbread post. I am now following your blog. It would be lovely to stay in touch. Emma.
Oh of course. Thanks so much. I am such a sucker for lavender and short bread. And your photos were stunning. I loved the use of the black and white/color combo. I’m following you too so we’ll definitely stay in touch. Thanks for your kind compliments!
Lovely looking and delicious dessert. Love baking with cherries.
Thanks so much, Jovina!
Cherry clafoutis, is so very French, I had no idea it was a Limousin recipe as it has become a staple throughout the country. I am glad you liked it, it looks delicious, and your cherries are so black, I bet they are juicy and sweet as well. How lucky you are to have so many cherries, the season has long been over here!
Thank you, Darya. I’ve really begun experimenting with cherries. Most of the recipes I find are French. I know you said it’s one of those desserts people either love or hate, but boy did I love this one. I am partial to custards though. The season may be on its way out, but I’ve got blueberries. So much good stuff. I hope you’re still enjoying your summer! Great to hear from you as always.
Lovely. Reading MD’s comment reminds me of the last time I drank sloe gin. Not pretty.
Ha! Thank you. Yes, well…I am not good at moderation myself. There’s no such thing as one. 😉
BTW, I made your cherry sauce….so good.
So simple too. The way I like it.
Your cherry clafoutis looks wonderful and the photos are simply lovely. I’m not really into custards; I don’t have a sweet tooth and I can easily count the times I had a dessert during the last six months (if I have to commit a culinary sin, I always go for a savory dish! 😉 ). However, every rule has an exception and I would be happy to bend mine tonight and have a taste of your great treat! How is it possible to resist to those cherries? They whisper to you and excite your taste buds.
Thanks so much, Francesca. I don’t have a sweet tooth, but I do like desserts when they’re not saccharine sweet. The cherries are kind of irresistible. I’ve made a little bit of cherry everything lately. This is a good one. 🙂
Looks delicious Amanda:-)
Thanks very much! 🙂
Love clafoutis and cherry is the absolute best. What a great way to meet a best friend and thank you for the playlist – some of the songs I know and some are new to me. Stunning photos and I enjoyed reading the dialogue between you and MD – I have a pal from Montpellier in Languedoc and all that history fascinates me.
Wow very interesting. Thanks so much for your comment! I’m glad you liked the playlist. Yes, this linguistic history is so interesting. I didn’t even realize that there were different dialects in French too. This is my first time making a clafoutis and I’m so glad I did it. I actually learned something about language and food!
Blogging’s great isn’t it – so many new things we learn each day!
It’s amazing how practically your every sentence contains some interesting word choice or turn of phrase, The clafoutis looks amazing too 🙂
Thank you so much. You would really love it.
Just beautiful! Just like what I’ve had in Paris, Mija!!!
So lovely! Gracias 🙂
Ha! I saw those cherries, the linen and I could just imagine you working it with your camera! Very nice. Gorgeous, aren’t they? The clafoutis looks delicious. We also bake our clafoutis without pitting the cherries (because you’re supposed to–that’s how they do it in France), but this is the first time I’ve heard about amygdalin and almond extract. Good one. Ken
Thanks, Ken. They really are so pretty. Cherries and lemons are just stunning. I saw your goat cheese version and was tempted, but I wanted to go classic before branching out. Your site is such an amazing resource. Your last few posts have me drooling. Enjoy the weekend!
Amanda, I have seen and made many, many clafoutis. I know when I see a good one. And yours is a great one! I lo~ve clafoutis.
Yay! Thanks so much, Fae. It came out really well. And I know you know your stuff! This I can see why people love it so much.
clafoutis! i just made apricot clafoutis the other day, and it was so so good, it’s started a whole new obsession! now i need to try it thr traditional way, with cherries. this post is perfect timing, and beautifully written as always!
That sounds so good with apricots. Thanks for your compliments 😉 you really are a great baker too! I want to see how it turns out.
Beautiful Clafoutis and really gorgeous photo’s. This is such a great classic recipe.
Thanks! It is a nice classic that I’ve only recently discovered and boy am I glad that I did.
Simply beautiful and a great meet-cute story! N.
You cannot beat a good clafoutis! I love it! Great recipe.
Thanks so much, Keith. This turned out really well. I agree 🙂
Damn delicious clafoutis!!!
the photograph is really seducing my taste buds….
unfortunately Japanese dark cherry from Japan is banned here in Indonesia, right after the nuclear blast
Oh wow, Dedy. I hadn’t really thought of that. So sad. You’ll have to make it with other fruits, maybe some that are native to Indonesia. What a great fusion that would make. Thanks always for your comments.
so much pretty!!!! Yum and thanks for the playlist. Sweet 🙂
Thanks, Liz. Glad you liked the playlist too. I thought it would be a fun thing to do 😉 I how you’re doing well. I saw a bunch of girls walking around talking about one of their friends the other day and I thought of you and your daughter how they had no idea how precious these friendships could become.
Your photos are pretty and magical, as usual, Amanda! <3 Agree with Darya, clafoutis is so French and yet so delicious! Did you use pitted or not cherries?
And I love your spoons!!! They are gorgeous! Can you send me one or two please? 😀 Unfortunately, here there are no any flea markets or shops, that sell such nice stuff.
Have a good weekend!
Thanks so much. I used not pitted cherries, they add to the flavor. The spoons are actually from Russia. They were my great grandmothers. My grandma gave them to me saying that she never used them. I was so happy to have them. I really appreciate your comment! I love your blog too. :O)
Wow! What a news! You should visit Russia one day.. 🙂
Listening to Adele as I write this! 😉 And you did show up in my reader – it’s just that I manage to get to my reader about once a week.
Cherry clafoutis is one of my favourite desserts. I remember the first time I ever made it. I was young – at university – and entertaining this couple that I was slightly intimidated by. I can’t remember the main course but I’ll never forget the clafoutis – so elegant! Last year, thinking myself very clever, I tried making a cranberry version for Thanksgiving. Was so disappointing. I’ll stick to cherry – preferably dark cherries like the ones you’ve used. Your spoons and plates are gorgeous – and the linens too. Lovely. Like you.
Thank you so much 🙂 The cranberry could be good, but they probably don’t hold up well. I love your story about the university. I’m proud of you for not letting the couple scare you from cooking for them. I know that feeling. The plates are from my mother in law and the spoons are from my great grandmother from Russia via grandma. I love your comments. 🙂
Très cool playlist, I think we have/like the same type of music. 🙂 I absolutely love, love, love cherries and can eat whole bag or large bowl of them all by myself in minutes!! Self discipline goes out the window when I have cherries. 😉 I’ve been eyeing several recipes for clafoutis (I like French recipes too) and yours looks fantastic! Love the information about the amygdalin. So interesting! Thank you Amanda!
Thanks so much. You and i have similar tastes. I still hold onto your mindfulness and “the wolf you feed” posts. 🙂
One of my absolute favorite desserts.
So good right? 🙂
the words and images in this post are making me dizzy! please fan me? love the playlist. will play it while I work. And yay for Carla Bruni, I can listen to her songs on endless repeat.
So glad you liked the play list! I put a lot into this one. A summer celebration. So glad you liked it. Big hug.
Showing up late as my usual self these days. My work hours have been long and down time…nonexistent. But that’s all changing in two weeks! I read this post twice. Amanda, this is so poetically written. As I read it the first time I kept hoping you are working on your manuscript! You certainly have a gift. I love your playlist! More often than not I have French Cafe (Pandora) playing in the house. Now you have me totally inspired to make your clafoutis recipe, with the pits still in! Cherries are still dripping from the trees here in Washington state. 🙂 I just wish I had your gorgeous plate to serve it on… It was so nice to start my day this morning reading your post and listening to your playlist. Thank you!
Talk about saving the best for last! What a wonderful comment. Don’t worry about being behind. I am too. It’s the nature of summer. I hope your schedule calms down too. I’m totally unplugged this week except for my phone which im only checking sporadically. I have that same station on Pandora! The clafoutis is delicious. As for the manuscript…maybe soon? I hope so. 😉 thank you so much for making my morning and planting the writing seed again. Xo