Cherry Clafoutis (What the hell is Clafoutis?!)

By Cook | Jun 1, 2008

cherry bakeThis recipe is very easy to follow, and basically is a warm cherry bake. Like with the case of other culinary kitchen related terms, you might find your self asking, what in god’s name is “Clafoutis”?? Well, there is more than one answer to that. The first is that that’s the name of the oval dish used in making this delicious bake. The second one is that it has originated in the french verb which means “to fill, to fit”. Now when we’re that much smarter, lets get started:



For the bottom part:

  • 4 tablespoons almond concentrate
  • 1 pound (1/2 kilo) pitted ripe cherries
  • 2 pears- peeled, cut into small cubes
  • 3 tablespoon Brandy OR Cherry Brandy
  • 1 cup sugar

For the topping

  • 2/3 cup flour
  • 1/4 cup ground almonds
  • 1 cup sugar
  • a pinch of salt
  • 6 egg yolks
  • 3/4 cup whipping cream


  1. In a cooking pot- put cherries, pears, almond concentrate, the alcohol you chose and sugar and cook for 10 minutes.
  2. Lay out and flatten warm mixture in an oval baking dish (The good old  Clafoutis!). Let cool for a short while.
  3. Heat oven up to 350 F (180 C)
  4. Using a mixer or a food processor - mix flour, almonds, sugar, salt, egg yolks and whipping cream together.
  5. Gently pour mixture over cherry mix.
  6. Bake for 30 minutes and let cool before serving.

Tastes amazing, go try it!


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