Oceania Cruises – Cherry Clafoutis
Call it breakfast – call it dessert – or just call it fabulous. These beautiful cherry clafoutis are usually dusted with powdered sugar and always beg to be enjoyed with a hot cup of coffee at teatime. Sometimes the chef substitutes apricots for the cherries, depending on what’s fresh and in season at the market. Enjoy a delicious taste of the South of France with one of Chef Kelly’s favorite recipes from the region.
Note- if you don’t have kirsch liqueur available, you could substitute juice from the cherries or orange juice – USARiverCruises
Chef Kelly’s Cherry Clafoutis Recipe
Serves 4
Ingredients
¾ cup all-purpose flour
¼ cup almond meal/flour
¼ cup sugar
¼ teaspoon cinnamon
Pinch of kosher or sea salt
3 eggs
2 tablespoons kirsch
1 cup whole milk
1½ cups fresh cherries, pitted and halved
Confectioners’ sugar, for dusting
1/3 cup crème fraîche or sour cream
Directions
Preheat the oven to 375°F. Sift the all-purpose flour into a medium bowl. Mix in the almond flour, sugar, cinnamon and salt.
In a separate medium bowl, whisk the eggs, kirsch and milk until well blended. Add about 1/3 of the egg mixture to the flour mixture. Whisk to form a paste. Gradually add the rest of the egg mixture. Mix until well blended. If runny, slowly add a little more flour until the batter is cake-like in consistency.
Spread the fruit in an even layer in an 8-inch cake pan. Pour the batter through a sieve, spreading the batter evenly over the fruit.
Bake for about 15 minutes, until the edges are puffed and browned and the center is set. Remove from the oven and let cool slightly. The clafoutis will deflate a bit as it begins to cool.
Using a fine sieve, generously dust the clafoutis with confectioners’ sugar. Serve warm, topped with a dollop of crème fraîche or sour cream.
