Thursday, August 27, 2015


It’s still summertime outside and the trees are bursting with plump sour cherries while the farmer’s market is overflowing with them. Normally the juicy fruit is eaten the way it comes naturally! While everyone ties themselves into a knot … trying to tie, well, you get the picture!
But today we’re gonna show you the perfect opportunity to use these tart and tasty treats for a summer-perfect cherry clafoutis! That’s French for a type of sweet casserole that is super easy to make in no time. It’s a bit like cherry bread pudding, but still totally different. Connoisseurs leave the pits in the cherries, which gives it some extra aroma. Whoever wants to play safe though should pit them first. Which is pretty easy to do using a chopstick and a water bottle. Here are the ingredients:
You need:
  • 20 oz (600 g) fresh sweet cherries, stemmed and pitted
  • 2 tbsp (30 g) butter, melted
  • 4 eggs
  • 1 cup (240 ml) milk
  • 3/4 cup (100g) flour
  • 1/4 tsp salt
  • 1/2 cup (100 g) sugar
  • 1/2 tsp almond extract (or 3 drops of almond essence)
  • 1/2 tsp vanilla extract
  • And some powdered sugar for dusting
The preparation is so easy a kid can do it:
  • Spread the cherries around a greased and sugared casserole dish or a pie dish.
  • Whisk the rest of the ingredients together (melt the butter first) and pour over the cherries.
  • Bake in a preheated oven at 350°F (180°C) for 40-45 minutes until golden brown.
Here is the whole recipe in video form:



I dished up this sweet and fluffy treat last weekend for a late brunch. And what can I say: it was scarfed up in a flash and everyone wanted MORE. But with pleasure! Naturally, you can make your own clafoutis with other fruits. Strawberries, apricots, blueberries - it’s really perfect for any fruit.
SHARE this new way to feel the spark of summer on the tongue with all your friends. They’ll be clamoring to come over the next time for brunch!