Cherry clafoutis may sound fancy but don't be fooled: this French dessert is surprisingly easy to make. And more importantly it's delicious!
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Chef Billy Parisi | 2020-05-20 14:58:34 |  100,689 Views |
Classic Cherry Clafoutis Recipe
I first made this cherry clafoutis recipe a few weeks ago after a trip to the farmers market. Here in the Midwest the transition from July to August marks the beginning of sour cherry season. It’s a time I look forward to every year. The season is short—a month or so—so I always buy as many fresh cherries as I can. Usually I bake them into chips or blend them into sorbet but when I saw this clafoutis recipe in Diala Canelo’s new cookbook Diala’s Kitchen I knew I had to try it.
I’ve been a fan of Diala’s globally inspired vegetable recipes for years. Each recipe has a personal story often tied to a specific place. The recipes in Diala’s Kitchen take you from Melbourne to Florence to Toronto. You’ll wander the streets of Puebla Mexico while eating roasted eggplant tacos travel to Greece while dining on zucchini and quinoa fritters and experience the flavors of Venice through a burrata and grilled nectarine salad. For me Diala’s Kitchen was a joy to read this summer. I may not be able to physically visit any of these places but Diala’s beautiful writing gorgeous photography and delicious recipes help me imagine them.
Her story for this clafoutis recipe is set in Montreal but like all of Diala’s recipes you can make it anywhere as long as you have fresh ingredients on hand. Sweet cherries would be great here but my sour cherries from the farmers market were also fantastic. The juicy summer fruit nestles in a rich almond-scented custard. With a name like “clafoutis” this recipe may sound fancy but it’s surprisingly easy to make. And most importantly it’s delicious! If cherries are in season where you live this clafoutis recipe is the perfect way to use them up.
