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Cherry Clafouti…Gesundheit

Finished Clafoutis Close up
Cherry Clafoutis

Cherry Clafoutis

Clafoutis definition:  Baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish, and covered with a thick flan-like batter. The Clafoutis is dusted with powdered sugar, served warm and sometimes served with cream.

Gesundheit: used to wish good health, especially to one who has just sneezed.

I have made Clafoutis before, but with peaches or berries, which I guess isn’t really, technically, a clafoutis.  I also read somewhere that traditional Clafoutis are made with the pits still in the cherries.  When I discovered that we had no cherry pitter in the house and I couldn’t find one in a couple of stores I looked in, I felt like leaving the pits in.

Homemade Cherry Pitter

Homemade Cherry Pitter

And then, I found instructions for a homemade cherry pitter (above).  Yes, it is an empty beer bottle and a pencil. I felt so clever with this invention for the first couple of cherries that were easily pitted.

Then…

Homemade Cherry Pitter after some use

Homemade Cherry Pitter after some use

It began to get a bit messy.  And by the time I was done, it looked like a murder scene.

Pitted cherries with the pits in the beer bottle

Pitted cherries with the pits in the beer bottle

The cherry slaughter was the hardest part of making the clafoutis.  The rest was pretty easy.

Butter and sugar the pie plate and dump in the pitted cherries.

Can She Bake a Cherry Pie?

Can She Bake a Cherry Pie?

Then, mix up the flan batter and pour over the top.

Flan poured over the cherries

Flan poured over the cherries

I put the plate on a parchment paper covered cookie sheet (in case of spills) and pop into the oven.

Finished Clafoutis

Finished Clafoutis

The great thing about this clafoutis is that it does not contain wheat flour, so it is gluten free.  We also used a sugar substitute because Yes!Chef! and I have given up sugar along with most starches.  And that is also why I did not dust the final product with powdered sugar. However, the recipe I have here includes real sugar, so you can decide if you want to use sugar or substitute some other sweetener.

Finished Clafoutis Close up

Finished Clafoutis Close up

While we were waiting for the Clafoutis to cool, Obie and I went for an evening walk down by the lake (Lake Tahoe). Yes!Chef! had to work his day job, so he wasn’t able to join us until the weekend.

One of the things I love about Lake Tahoe (and, admittedly, I love just about everything) is the ever-changing sunset.

 

South Lake Tahoe

South Lake Tahoe

I was a little surprised that the beach was so empty of people, but Obie and I were happy to enjoy the sunset alone.

Beautiful evening on Lake Tahoe

Beautiful evening on Lake Tahoe

I let Obie wade into the water a little (he doesn’t swim) and then we sat down on the beach and enjoyed the show.

Obie and I sitting on the steps down to the beach, watching the sunset

Obie and I sitting on the steps down to the beach, watching the sunset

The sky just kept getting better and better.

The sky just kept getting better and better.

Finally, we had to leave but I was able to take one this last shot.

Beautiful sunset on Lake Tahoe

Beautiful sunset on Lake Tahoe

I love this place.

The Clafoutis was very good.  I enjoyed it with a little whipped cream and I served it at room temperature.  The ginger gives it a bit of a zing, and the buttermilk makes it tangy.

Cherry Clafoutis with Whipped Cream

Cherry Clafoutis with Whipped Cream

Here’s the recipe.  We lightly adapted it from the Epicurious Special Publication: 142 Summer Favorites.

Cherry Buttermilk Clafoutis

serves 6

  • 1/2 cup natural sugar substitute or cane sugar
  • 2 cups sweet cherries, pitted
  • 3 eggs
  • 1 1/4 cup buttermilk
  • 1/3 cup almond flour
  • 2 Tbsp. brown rice flour
  • 2 tsp. vanilla extract
  • 2 tsp. finely grated fresh ginger
  • Fine sea salt
  • Powdered sugar, for dusting, optional

The rest of the recipe can be found here.

The dessert has a nice almond flavor and the fresh ginger really makes this dessert a stand-out. It’s very easy to make, assuming you have a cherry pitter.  But, you can always try my homemade cherry pitter.  (Note:  wear a full apron or hazmat suit.)

Clafoutis

Clafoutis

Enjoy!  Or, maybe I should say Gesundheit (To your health!)

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6 Comments Post a comment
  1. I’ve never cooked or tried clafoutis, but I keep seeing recipes that make me want to change my mind- including yours. It looks delicious, great job :-)

    July 25, 2014
    • Thank you. Aside from the mess I made with the pitting, it was a very easy recipe. Let me know if you try it and like it.

      July 25, 2014
    • Btw, what a delicious looking blog you have!

      July 25, 2014
  2. Bronwyn #

    That cherry pitter is inspirational! I must try this. I love your Lake Tahoe photos too. Obie dog is quite adorable.

    July 27, 2014
    • Thank you very much. The cherry pitter works, but it is messy. I would probably not use a mechanical pencil again…at least not one with those little pocket clips on them. And, I did remove the eraser. Obie appreciates all compliments! :)

      July 27, 2014
  3. My fave! I love clafoutis, and I love cherry clafoutis most of all. We go all French–we leave the pits in–but your cherry pitter is a very clever idea I’m going to immediately appropriate. You dusk photos of Lake Tahoe so made me want to stroll down by the shore… and jump in. Ken

    July 27, 2014

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