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Every year, when cherry season arrives, two things come to mind: the first is an old French song sung by Yves Montand, called Le temps des cerises—The Time of Cherries. The second, of course, is using the cherries to make a delightful clafoutis.
I couldn’t miss the opportunity this season either, so I played the song, set aside a handful of cherries, and got to work. Clafoutis is a classic French dessert originating from the Limousin region. Its name comes from the word "clafir," which in the local dialect means "to fill." Traditionally, it’s made with cherries, although today there are countless variations of clafoutis that successfully use other fruits. While in modern versions the cherries are pitted, in the authentic traditional version, the cherries are left whole, as it is believed that the pits enhance their flavor.
Today, I opted for the traditional version with whole cherries in the clafoutis, and the result was pure joy—a perfect celebration of early summer.
Ingredients:
- 500g cherries
- 130g flour
- A pinch of salt
- 100g powdered sugar
- 3 eggs
- 200ml heavy cream
- 100ml milk
- 1 vanilla bean
- Extra powdered sugar for dusting
Preparation:
1. Wash the cherries thoroughly and arrange them in a buttered baking dish.
2. In a bowl, add the flour, salt, powdered sugar, eggs, cream, milk, and the seeds from a vanilla bean. Mix the batter until smooth.
3. Pour the batter over the cherries in the buttered dish.
4. Place the dish in a preheated oven at 180°C (350°F) and bake for about 30 minutes, until the *clafoutis* is golden and set.
5. Once done, remove from the oven and let it rest for a few minutes until warm enough to cut into servings.
6. Dust with powdered sugar and serve warm, with joy. 😊
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