Friday, June 25, 2010


I can't believe how much work goes into planning a wedding!! Especially when you're having it back home in Scotland and you live in New York City! I thankfully have a fantastic family who are actually the real reason any of it is coming together...

Anyway, summer is finally here and I've got cherries on my mind. I love it when all the summer fruits are in season; raspberries, strawberries, mangoes, peaches and cherries are some I've been buying this month.

Before making this one, I had never had a cherry clafoutis or any other kind of clafoutis before, but I was always curious about it. My first testing of this recipe went horribly wrong and was more like an omelet but then after a lot of tweaking, I think I finally found the perfect cherry clafoutis. I don't have anything to compare it to, but it tasted amazing! I loved the custardy flan texture, the cherries were sweet and delicious and it had this lovely golden sponge covering it.

It has definitely become one of my favorite summer desserts. It's lovely warm out of the oven, or even cold. Makes a great brunch as well as a dessert!
Cherry Clafoutis:
  • 1 1/2 cups fresh cherries (pitted)
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • pinch of nutmeg
  • 1/2 cup sugar
  • 2 tablespoons melted butter
  • 3/4 cup all-purpose flour

Pre-heat oven to 375F. Butter a 9" pie dish and set aside.

Pit the cherries. I just cut them in half and took the stone out. 

Whisk the eggs in a bowl for about 2 mins until they begin to turn pale. Add the cream, milk, vanilla, nutmeg, sugar and butter. Mix well.

Sift in the flour and mix until very smooth.
Pour the batter into the pie dish and then evenly spread out the cherries.

Bake for 30-40 mins until golden.

An inserted toothpick should come out clean and it should be firm inside.

Allow to sit out of the oven for 20 mins before serving.
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