It's been a while since I've posted a recipe. Sometimes when we are busy, we only make food to fill out belly's and forget about making food that you have to think about.
![](https://static.wixstatic.com/media/7a1436_fe1d119ce79e4b4bb3e6dc1ec2c775e0~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/7a1436_fe1d119ce79e4b4bb3e6dc1ec2c775e0~mv2.jpg)
You are lucky because this week I am gifting you with a recipe that requires some skill, but not much at all. It's a recipe that I love to make for people or just for myself when I am craving something sweet. It looks really beautiful when it finishes baking and can be made in basically any baking vessel that can go in the oven.
Clafoutis is like a combo of fruit and custard, baked into something almost like a soufflé. It's light enough to finish a meal and showcase the fruit you are using. I love the way the eggs make the filling rise up. It creates this crusty looking puff on the sides of the baking pan as it comes out of the oven.
I decided to use cherries for this recipe since they are now in abundance in the Okanagan and are one of the first fruits of the summer season. I love the dark colour you get from them once they are cooked. It almost comes out as a burgundy when it's finished. You could also use any fruit that is in season and will still taste wonderful.
![](https://static.wixstatic.com/media/7a1436_afacb14cb9e04f16b3df1927f17c4c07~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/7a1436_afacb14cb9e04f16b3df1927f17c4c07~mv2.jpg)
I had some cherries left from the batch that I bought and I decided to make boozy cherries for cocktails. All you have to do for that is pit the cherries, add some sugar, spices and vermouth or brandy to a small pot. You cook that mixture until the cherries are tender and then let them cool. I also like to add some orange or lemon zest as well. They go great in manhattans!
Let me know what you think of the clafoutis recipe and how it turns out. Make it for you next BBQ and impress your guests!
![](https://static.wixstatic.com/media/7a1436_cdd12c213a5440ea9b040005022f4e01~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/7a1436_cdd12c213a5440ea9b040005022f4e01~mv2.jpg)
Cherry Clafoutis
Ingredients
1 pint of cherries, pitted
3 eggs, whole
3 tbsp. unsalted butter, for greasing the pan
1/2 cup flour, sifted
1/4 cup sugar, plus 2 tbsp. of sugar
1/4 cup whole milk
zest of 1 orange
1oz. vermouth
1tbsp vanilla extract
1tbsp powdered sugar, for dusting
Directions
-Preheat over to 350 degrees
-Grease baking container with butter
-Pit cherries and arrange them in the bottom of the pan
-Toss cherries with the 2tbsp of sugar
-In a large bowl whisk together eggs, milk, sugar, vanilla and vermouth
-Grate orange zest and add it to the mix
-Sift flour over the wet mixture and whisk for 1 minute
*The batter will seem like a runny pancake or crepe batter
-Bake for 25 minutes or until the custard becomes firm
-Remove from the oven and let cool
-Dust with powdered sugar and serve
Comments