Cherry Clafoutis

Super-creamy and custardy in texture, clafoutis is almost like a cross between flan and cake. The main ingredients: sugar, eggs, flour, and cherries. But the secret ingredient is really amaretto. It gives the dessert the slightest hint of almond flavor. You could also use almond or vanilla extract, but if you have the liqueur, we very much recommend it. 

Interstingly enough, the reason the almond flavor is added to this dessert (other than it tasting delicious) is that in original recipes for this dish, cooks would leave in the pits of the cherries. The pits impart a similar nutty flavor that resmebles what you might get in amaretto or almond extract. However adding pits to this dessert makes it slightly tougher to eat. Adding the flavor in liquid form ensures you have rich, easy-eating dessert that is perfumed with that iconic almond-y taste.

Why use a blender for the batter?

You don't need to worry about overworking the gluten here. For this recipe, you want to make sure that everything is really well incorporated. Using a blender speeds things along, but if you'd rather use a whisk and some elbow grease, please do!

What other fruits can you use?

Cherries are classic in a clafoutis but they can be made with all sorts of fruit. Apples, blackberries, and plums are all traditional. Sturdy and dense fruits are best! 

Tried this recipe? Let us know how it came out in the comments below!

Editor's note: This recipe was update to add a video and more information about the dish in the introduction on July 29th, 2022.