Makes 4 servings   

3/4 lb. fresh cherries, pitted

4 whole eggs

1/3 cup sugar

1/2 cup milk

1/2 cup heavy cream

1 tablespoon canola oil

Preheat the oven to 350° degrees.

In a large  bowl, mix the eggs, sugar, milk, and cream with a whip until well blended.

Grease a 8” x 8” pan or 9” pie pan with canola oil, sprinkle uniformly 2 tablespoons of sugar into the pan, arrange the pitted cherries on the bottom of the pan and pour the batter over the top of them.

Bake in the middle of the oven for 20 minutes. Place under the broiler for one minute with a sprinkle of sugar if the top is not brown enough. Serve at room temperature with a scoop of French Vanilla ice cream and a sprig of fresh mint.

Note: Other fruits could be substituted, such as raspberries, blueberries, strawberries, plums, etc.

Wine Suggestion: A Rosé from Provençe

Cherry Clafoutis

© JACQUES & COMPANY 2011

 

 

 

 

 

Home
About Us
Services
Projects
The Pantry
Recipes
Contact Us

Clafoutis is a classic country dessert from the Limousin region of central  France.  In the regional dialect, the words clafoutis means "to fill."  A cross between a flan and a cake, this dessert is quite easy and quick to make.

 

bullet

STARTERS

bullet

SOUPS

bullet

SALADS

bullet

SANDWICHES

bullet

SEAFOOD

bullet

SAVORIES

bullet

SIDES

bullet

SWEETS  

 
Back Next