Clafoutis à la Cerise is a classic French dessert originating from the Limousin region. Its history dates back to the 19th century, where it was originally made with black cherries. The name "clafoutis" is derived from the Occitan word "clafoti," meaning "to fill," referring to the fruit-filled batter.

French legend has it that leaving the cherry pits intact in the recipe enhances the flavor and aroma of the dessert as they release their essence while baking. Removing the pits before baking can cause the cherries to release too much juice, resulting in a soggy texture. This tradition adds a rustic touch to the dessert and reflects the resourcefulness of rural French cooking. In our recipe, we recommend using the cherries whole...

In the 19th century, clafoutis was primarily a peasant dessert enjoyed by farmers. Cherries were abundant in the region during the summer months, and clafoutis provided a delicious way to use them up. Legend has it that when a farmer's wife would serve clafoutis to her family, she would count the number of cherry pits left on each plate. It was believed that the more pits left, the more cherries the person had eaten, indicating their appreciation for the dessert. This practice not only added a playful element to the meal but also showcased the generosity and abundance of the household.

We decided to share a recipe for clafoutis this month, as the cherries in Provence are peak... here it is:

INGREDIENTS:

Enough fresh, ripe cherries to cover the bottom of a 10-inch cast iron skillet

2 tablespoons salted butter

3 large eggs

1 cup whole milk

1/2 cup heavy cream

1/2 cup granulated sugar, plus some extra

1/2 cup all-purpose flour

A good pinch of salt

1 teaspoon vanilla extract

⅛ teaspoon almond extract or orange blossom extract

Preheat the oven to 375°F

Melt the butter in a 10-inch cast-iron skillet. Coat the sides

Cover the bottom of the skillet with whole, unpitted cherries

Combine the eggs, milk, cream, sugar, flour, salt, vanilla extract, and almond extract.
Mix on medium speed - or whip by hand - until smooth and well combined.

Pour the batter over the cherries.

 

Bake for 20 minutes, then remove the clafoutis from the oven and sprinkle evenly with the remaining 2 tablespoons of sugar.

Place back in the oven and continue baking until just set and golden brown, about 20 minutes more.

Let cool on a rack for about 30 minutes, then serve while hot.

Voilà