It’s cherry season and the cherries are out in full force. I see them everywhere – at the farmer’s market, in the grocery stores, on street vendor’s tables – and they’re absolutely delicious! So dark and sweet and juicy.
I picked up a sackful from the store yesterday and decided to make them into a fresh cherry clafoutis (pronounced “clah-foo-tee“). I love clafoutis. Especially when it’s just out of the oven and served warm with a big scoop of vanilla ice cream melting on the side. Yum! As an added bonus, it makes the house smell so good while it’s baking, too!
If you have a cherry pitter, use it. It sure makes the work of pitting each cherry a lot easier. I used to be the Room Mom for my kids’ kindergarten classes and one year, as a thank you gift, the children gave me a pretty white basket filled with fresh cherries. Tied to the basket’s handle with a red-and-white checkered ribbon was a silver cherry pitter. I still have that same cherry pitter to this day. It’s proven to be a mighty useful contraption over the years.
FRESH CHERRY CLAFOUTIS
- 4 cups fresh cherries
- 2 cups sugar
- 2 cups flour
- 3 tsp. baking powder
- ½ tsp. salt
- 1 can evaporated milk (or 2 cups fresh milk)
- 1 cup butter, melted
- ¼ cup demerara sugar (or plain white sugar), optional
- Wash, stem, and remove the pits from the cherries. Set aside.
- Preheat oven to 350°F. Generously butter a 9×13 pyrex glass baking dish.
- Using a wire whisk, whisk the sugar, flour, baking powder, and salt together in a large bowl.
- Empty the can of evaporated milk into a measuring cup and add enough water or fresh milk to make it amount to 2 cups.
- Add the milk and melted butter into the flour mixture and whisk together well. Batter will be thin.
- Pour batter into prepared baking pan.
- Scatter the cherries over the top of the batter, distributing them evenly so you get a cherry in every bite.
- Sprinkle the top with the ¼ cup demerara sugar, if using.
- Bake for about 50 minutes or until top turns light brown and toothpick inserted in center comes out clean.
- Serve warm with vanilla ice cream or whipped cream.
NOTE: You can make this clafoutis with blackberries, raspberries, blueberries, strawberries, peaches or any other fruit you like.
This recipe can easily be halved and baked in a 9-inch square pan for a smaller clafoutis.