Puffed-up cherry pudding -- a dessert for the season! Cherry pie may be an American favorite, but once you try this French style pudding you may switch your allegiance.
When it's cherry season -- which is always too short for me -- there's no better way to celebrate this sweet luscious fruit than by tucking it into a batter that puffs up into a giant baked pancake showered with confectioner's sugar. Cherry clafoutis is a true crowd pleaser & it's the very definition of a Seriously Simple dessert.
Clafoutis -- pronounced "klah-foo-TEE" -- became popular in France in the 19th century in the province of Limousin, where they cooked the unpitted cherries in a vanilla-scented batter. Each family had their own closely guarded recipe. The thinking was that the pits added extra flavor. They obviously didn't have a cherry pitter gadget that makes pitting cherries painless & quick.
Any variety of cherry is fine to use, though I tend to prefer Bing, Queen Anne or Rainier -- the sweeter the better. Make sure to remove the stems & then pit them using a pitter. If you are really in a hurry, you can use frozen pitted cherries, but thoroughly defrost & drain them first.
Essentially a country pudding, the recipe can be served directly from an ovenproof baking dish, or you can cook it & serve it from any non-stick gratin dish or cast iron skillet that gives it a casual homey touch. This fluffy custard-style batter studded with bright red cherries bakes up into a puffy pancake that is best served right out of the oven.
Use this recipe as a template for other seasonal fruits, such as apricots, peaches, plums, apples or pears. This is also good for breakfast, brunch or as an afternoon tea-time treat.
Preheat the oven to 425ºF.
Butter a 9 x 13 inch baking dish. Place the baking dish on a baking sheet. Sprinkle the bottom of the dish with 2 tablespoons of the granulated sugar. Spread the cherries in the bottom of the dish & bake for 10 minutes. There may be a lot of juice; do not drain. Set aside.
While the cherries are cooking: In a bowl, whisk together the flour, baking powder & salt.
In a large bowl, using an electric mixer on medium speed, beat the eggs with 3/4 cup of the granulated sugar until blended; about 1 minute. Add the flour mixture in 2 additions, alternating with the half & half in 1 addition. Add the vanilla & lemon zest. Stir to combine.
Pour the batter over the cherries. Sprinkle with the remaining 2 tablespoons of granulated sugar. Bake until puffed & golden brown; 30-35 minutes.
Transfer to a wire rack to cool slightly. Using a fine-mesh sieve, dust the top with confectioners' sugar & serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 245 | ||
Calories from Fat: 140 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 242.7mg | 75 % | |
Sodium 318.3mg | 11 % | |
Potassium 203.8mg | 5 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 15.1g | ||
Protein 10.2g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 245
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