Cherry nice

The cherry trees are overloaded with fruit this year. It’s quite a surprise given that it was such a long, cold winter. But I’m delighted – I love cherries.

Caitlin made a gorgeous cherry clafoutis for us a few days ago. Clafoutis originated in Limousin, our part of France, sometime in the mid nineteenth century. The name comes from the French verb ‘clafir’ which means ‘to fill’. It’s a dessert consisting of fruit cooked in a sort of thick batter. Pretty much any fruit can be used, but cherry and plum are the most usual. The secret with cherry clafoutis is to leave the cherry stones in when you make the dessert as it adds an almondy flavour and also stops cherry juice from making the batter too soggy. It’s a bit tricky to eat though, with all the stones, but worth the effort. Obviously it’s not something to give to small children like that.

Here is Caiti’s recipe. I really recommend you try this. Absolutely delicious.

200g flour, 120 g sugar, 3 eggs, 75 g melted butter, 250 ml milk, 400 g cherries

Combine flour and sugar. Mix in the eggs, one at a time. Beat well. When the batter is smooth, add the melted butter, then slowly add the milk. Keep beating well so that there aren’t any lumps. Spread the cherries over the base of a bowl and then pour in the batter mix. Bake for half an hour at 200 degrees C.

Happy eating!

0 Replies to “Cherry nice”

  1. Sounds delicious. I made a clafoutis with ripe figs late last summer (same recipe, just cut each fig in four), which worked well. Some friends have cherry trees and we benefit every year, as we do from their potager (we are too lazy to have one), which provides us with potatoes, lettuces, tomatoes, courgettes…all much nicer than shop-bought ones.

    By the way, I met a niece of the Tatin sisters (originators of Tarte Tatin, said to have started as a mistake) a few months ago, who runs a chambres d’hôte in Toulouse. She makes Tarte Tatin according to their recipe.


    1. Fig clafoutis – I must definitely try that. Thanks for the tip.
      How lovely to get home grown veg without the work! I’ve been watering potatoes, peas and pumpkins these last few days – hooray for the rain that’s coming our way!
      Yours in blogging,

  2. We were lucky with our cherries too which Mel turned into a number of cherry bakewells and pots of Cherry and Cinamon Jam some of which we used to curry favour with English and French friends alike. Have had Clafoutis before and I’m afraid it is one French treat I won’t partake in again. Aside from nearly choking on a stone (nobody had warned me) I found it rather like a cherry Yorkshire pudding. Might be nice with figs though.

Leave a Reply

Your email address will not be published. Required fields are marked *