Clafoutis aux Cerises et aux Poires
Clafoutis is one of the easiest desserts to make and has so many variations based on the fruit you have on hand to use. Otherwise it requires only a few pantry staples; butter, sugar and flour with eggs that becomes a lovely custardy baked dessert that everyone will love! For this recipe I used Bigarreau, a deep red variety of cherry found in Auvergne-Rhône-Alpes. Any variety of dark or red cherry works. Just not candied (Maraschino) or those in heavy syrup or made for pie filling.
Part 1 - Mise en place
1 cup whole milk
3 eggs
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup all-purpose flour
1/2 cup pitted cherries (black cherry varieties are best), in juice rather than syrup.
2 medium pears, peeled/sliced
1 tablespoon of cinnamon and 1 teaspoon of pumpkin pie spice.
Part 2 - Method
Preheat the oven to 325°F.
Generously butter a gratin baking pan and dust with flour.
In a small sauteuse, warm cherries (with juice), pear slices, cinnamon and pumpkin pie spice until it comes to a low boil. Turn off and set aside to steep and cool completely. Strain out juice for another purpose and just use the fruit for the clafoutis.
In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth.
Ladle a scoop of the batter mixture into the bottom of the gratin and then place the fruit evenly around the pan. Cover with the remaining batter.
Part 3 - Bringing it all together
Bake 25 - 35 minutes or until the batter is browned but is still a bit jiggly in the center. It will become solid as it cools. Sprinkle with an additional one tablespoon of sugar. You can brown the clafoutis under the broiler for a minute or two for additional caramelization.
TIPS:
Prepare the cherries and pear mixture in advance, even the day before, to allow the spices to 'bloom'.
For a final touch, sprinkle with an additional one tablespoon of sugar. You can brown the clafoutis under the broiler for a minute or two for additional caramelization.
Serve with whipped cream and a sprinkle of cinnamon.
Learn to make dishes like this at Rabbit Hill Workshops
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