Cherry trees in full blossom in April.
Little did I realize the gift I had in my new garden with two dwarf cherry trees. Situated just outside my reading nook window, their beauty from spring through the summer and early fall gifts me with not only beauty but gorgeously delicious brilliant red cherries for making . . . you guessed it – Clafoutis aux Cerises or Cherry Clafoutis.
As I share in today’s episode, clafoutis can be made with any fruit you have available (but don’t say that too loudly as technically a clafoutis is only made with cherries) – the more in season, the more flavor, but frozen works well also. In fact, while I made this recipe with cherries for the first time in July – fresh cherries just hours before picked off of my tree – for today’s recipe I am using frozen cherries from my tree. Still absolutely delicious.
A simple-to-make dish, and one that will impress as it comes out of the oven poofed just as a soufflé might look, and asks to be enjoyed immediately.
If you have 45 minutes, in under a hour, you will have made and baked a delicious, flavorful French dessert.
Pair with a hot cuppa and enjoy immediately out of the oven. Comfort in its fruity goodness without the excess. It is perfect in its simplicity.
Now to the episode! In very little time, you will have a dessert to wow your guests and delight your sweet tooth without going overboard. Enjoy!
~NOTE to readers who cannot see a video below: Be sure to turn off your ad-blocker if you use one as you will not be able to see a video at all if the ad-blocker is in use. Once you turn off your ad-blocker, you will need to restart your device to view the video.
~Tour my full kitchen and learn all of the details and my approach to this new space as well as how I decided on a La Cornue stove to be my lifetime stove. I am so tickled with how it was customized and transformed this summer (2020). (be sure to become a TOP Tier subscriber to be able to view the tour post.)
An Everyday Luxury
~My Comfort Cuppa Cupboard in the Kitchen
Be sure to view the end of the today’s episode for a look inside my comfort cupboard – from teas to teacups and mugs and even a favorite nibble, I’ll share with you what I love to drink and how I enjoy my everyday moments of tea and drink time.
Links from the Episode:
- Cherry pitter (as seen in today’s episode)
- Favorite teas and nibbles:
- Find the recipe for today’s episode at the end of this post.
Just Made Available! Digital Cookbooks for Each Season of the Show! If you are looking for all of the recipes for each previous season in one easy to find place without having to click through each episode for each season, I now have available a Digital Cookbook for Seasons 1 & 2 ($8). Shop here.(Note: All TOP Tier ad-free subscribers can download these cookbooks for free.)
~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen! Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen and your post could appear on my Instagram feed as well as on a future Show Notes post (see below). Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes.
Clafoutis aux Cerises (Cherry Clafoutis)
- 2 cups fresh cherries pitted (unpitted is traditional)
- 1 cup whole milk
- 1/4 cup heavy whipping cream
- 1/4 cup granulated sugar
- 1 Tbsp vanilla extract
- 2 Tbsp Cassis or Cognac or Kirsch (liqueur of choice)
- 6 large fresh eggs
- 1 tsp fleur de sel
- 3/4 cup all purpose flour
- 1 Tbsp unsalted butter for the pan
- 2-3 Tbsp sugar infused with vanilla bean (vanilla bean is optional)
- 1-2 Tbsp confectioner's sugar for dusting upon serving
- Preheat the oven to 400 degrees Fahrenheit (210 Celsius)
- Prepare your baking pan. I use my copper skillet. Cast iron pans work well as do ceramic baking dishes. With a papertowel or brush rub the room temperature unsalted butter to cover the entire pan. Dust with vanilla sugar until all of the surface is sugar coated. Set aside.
- Mix the batter by hand with a whisk, hand-mixer or stand-mixer with whisk attachment. Combine milk, whipping cream, liqueur, vanilla, sugar, salt, and eggs. Mix on medium speed until combined. Then add the flour and mix for a minute or two until combined. Likely, it won't be smooth. If it is, great! If it is not, don't worry. Using a seive, run the batter through a seive for a smooth mixture.
- Place the cherries into the baking pan, spreading them out evenly-ish – they will move when the batter is poured into the pan. Then pour the batter into the pan. The cherries will begin to swim. Carefully place the pan into the oven. Make sure the cherries are evenly arranged as you prefer.
- Bake for 35-40 minutes until nicely browned on the top and bottom. The clafoutis will rise generously. Upon taking it out of the oven, it will begin to sink. Don't worry. You will want to let it cool before you enjoy. Once it has cooled, top with a dusting of little or a lot or to your taste confectioner's sugar. Serve and enjoy!