Classic Cherry Clafoutis

Butter for the baking dish
1 1/4 pds sweet cherries, stemmed and pitted (See cooking tip.)
3 large eggs
2/3 cup sugar
1 cup flour
Pinch of salt
1 cup heavy or whipping cream
1 cup whole milk|
1/2 tsp almond extract
2 tbsp cherry preserves
Confectioner’s sugar for sprinkling

1 qt best quality vanilla ice cream or 3/4 cup whipping or heavy cream whipped until just firm for garnish, optional

1.Arrange a rack at center position and preheat the oven to 375 degrees F. Butter a 10- to10 1/2- inch skillet such as cast iron or a 2 1/2-quart  baking dish (Le Creuset works well).

2.Spread the cherries in a single layer in the skillet or baking pan.

3 .Place eggs in a mixing bowl and whisk until blended. Add sugar and whisk again until well blended. Whisk in the remaining flour and a pinch of salt. Add the cream, milk, and almond extract. Then whisk until you have a smooth batter. (There should not be any lumps in the batter.)

4.Pour the batter over the cherries. Then using a small spoon drop the cherry preserves over the batter and swirl in. Transfer the skillet or baking dish to the oven. Bake until batter puffs up and rises slightly and has browned around the top edges, 55 to 60 minutes. Watch carefully. Remove and cool 5 minutes; the clafoutis will deflate as it cools.

5.Sprinkle the clafoutis with confectioner’s sugar. Slice into wedges and, if desired, top each serving with a scoop of ice cream or a dollop of whipped cream.

Serves 8 to 10

Cooking tip: Cherry pitters, available in most cookware stores, are a good investment since they make pitting cherries a breeze.

Make ahead tip: If you want to make the clafoutis ahead but serve it warm, reheat it in the skillet or baking dish in a pre-heated 350 degree F oven for 12 to 15 minutes.

Copyright Betty Rosbottom 2025