Clafoutis is the French spelling but of course it’s pronounced without the final “s” sound. That’s the only complicated thing about it. It’s easy and it features the gorgeous cherries that we’ve been enjoying for the past month or two.
The traditional clafoutis recipe is made with unpitted whole cherries, which are said to give it more flavour—but it didn’t feel that elegant to leave the pits in for a garden party dessert. So I headed out to buy a cherry pitter. Now you may remember that I have a tiny kitchen and less than two years ago I was deleting all those specialized kitchen tools in the interests of fitting my stuff into one small drawer. So I was happy to find one that won’t take up too much space. This is what it looks like.
I did a little research online and found that even such a simple recipe has many variations. Some use sour cherries, some use sweet. Some add a little almond extract to compensate for the flavour from the cherry pits. Some suggest macerating the cherries slightly and steeping them in Kirsch, Amaretto or brandy. Some recipes call for white sugar, some brown, some icing sugar for the top. In some the custard is more like a sponge cake, in others it’s meant to be more wobbly, like a flan.
When it came out of the oven it looked like the photo at the top of this post, but then it did collapse (as predicted) and I dusted it with the icing sugar.
PS: It was delicious. The custard had the texture a little bit like Yorkshire pudding and the almond flavouring was really good. We served it with a scoop of vanilla bean ice cream and it was a big hit.