This classic French dessert is exquisitely simple
This time of year, trips to the market reveal piles of gleaming garnet stone fruits, perfect and ripe.
Taking home a bag or two of cherries is a summer treat worth sliding on your flip-flops for. Along with their obvious snackability, sweet cherries form the basis of many desserts, but perhaps none so effortless as clafoutis.
Easier than pie, lighter than bread pudding and rich like custard, clafoutis, which hails from the Limousin area of France, dates back to the mid-1800s. The word comes from the French verb, “clafir,” meaning “to fill.” And the classic preparation of this dish is nearly that simple.
Unlike temperamental soufflés, there’s no risk of a deflated, fallen dish. As the clafoutis’ eggy batter cooks, it puffs up, resembling a thick crêpe. Serving this show-stopping dessert at room temperature, or even chilled, is desirable, so baking the dish a day ahead spells sweet and simple summer entertaining.
Cherry Raspberry Clafoutis
Yield: 4 (8-ounce) servings
1½ cups fresh cherries, pitted
¾ cup fresh raspberries or other ripe berries
½ cup all-purpose flour
¾ cup powdered sugar
½ teaspoon baking powder
½ teaspoon almond extract
1 pinch salt
1 cup heavy whipping cream
Preheat oven to 400 F. Lightly butter 4 (8-ounce) oven-safe ramekins or shallow baking dishes.
Combine flour, eggs, baking powder, powdered sugar, almond extract and salt in a medium mixing bowl. Pour in the cream and whisk into a thick batter.
Divide the fruit evenly among the baking dishes and place on a large, rimmed baking sheet. Ladle a small amount of the batter into each dish and bake for 5 minutes.
Remove from oven and add the remaining batter evenly among the dishes. Return to oven and bake an additional 20-25 minutes or until the tops have turned puffy and golden brown. Remove from oven and allow to cool before serving.
Note: If dividing among smaller ramekins, adjust the baking time as needed.