Super Cherry Clafoutis recipe :- Following a trip to the farmers market, I made this cherry clafoutis dish for the first time a few weeks ago. In the Midwest, tart cherry season begins on the eve of July and August. Every year, I eagerly anticipate this time of year. Since the cherry season is brief—a month or so—I make sure to purchase as many fresh cherries as I can. I usually use them to make sorbet or bake them into crisps, but I wanted to try this clafoutis dish from Diala Canelo’s new cookbook, Diala’s Kitchen.
Super Cherry Clafoutis recipe
For many years, I have enjoyed Diala’s vegetable-forward, globally-inspired meals. Every one has a unique backstory that is frequently connected to a particular location. Diala’s Kitchen has recipes that will take you all over the world, from Toronto to Florence to Melbourne. Eat roasted eggplant tacos while strolling through Puebla, Mexico; travel to Greece for dinner of zucchini and quinoa fritters; and savour the flavours of Venice with a grilled nectarines salad and burrata. Reading Diala’s Kitchen this summer has been enjoyable for me. Even though I can’t physically travel to any of these locations, Diala’s exquisite writing, stunning photography, and mouthwatering recipes let me picture them.
Ingredients
- 3 eggs
- 1 cup whole milk
- ½ cup whole milk Greek yogurt
- ⅓ cup granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon sea salt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup melted butter
- Zest of ½ lemon
- 1 cup pitted sweet cherries or tart cherries
- powdered sugar, for dusting
- Toasted sliced raw almonds, for serving
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Instructions
Mix the eggs, milk, yoghurt, flour, granulated sugar, salt, vanilla, and almond extract in a medium-sized bowl. Beat until barely combined. Stir in the melted butter and zest of the lemon until well mixed. After covering with plastic wrap, wait half an hour.
Grease eight 6-ounce ramekins and preheat the oven to 350°F.
Spoon batter into each ramekin. Arrange the cherries in a layer over the batter.
Bake for 30 to 35 minutes, or until the middle is just set and the outside is gently golden brown. Before serving, let it settle for ten minutes.
Sprinkle with almonds and dust with powdered sugar to serve.
NUTRITION INFORMATION
- Per serving (8 servings)
- Calories:215
- Fat:9 g
- Saturated fat:5 g
- Carbohydrates:30 g
- Sugar:23 g
- Fiber:1 g
- Protein:5 g
- Sodium:116 mg
- Cholesterol:91 mg
Notes
Refrigerate: Because Clafoutis contains eggs and has a custard consistency, it should be refrigerated once cooled.
Variations: Clafoutis can also be made with black cherries, plums, prunes, apples, pears, cranberries, or blackberries.
Unpitted Cherries: If you decide to make this recipe with unpitted cherries, make sure your guests are aware!
