Cherry time, part 2 – clafoutis

Cherry time, part 2 – clafoutis

This must be one of the wierdest-names desserts around. At least it tastes a lot better than it sounds!


  • 400 gr. cherries, pitted
  • 60 ml kirsch
  • 1 tbsp butter
  • 80 gr. sugar
  • 4 eggs
  • 80 gr. flour
  • 5 ml vanilla extract
  • 1 tbsp confectioner’s sugar

First, pit the cherries, put them in a small bowl, and mix with the kirsch. Let marinate for 1 hour.

Pre-heat the oven to 200 c. Grease a baking dish with butter and coat with some sugar. Put the baking dish in the refrigerator.

In a large mixing bowl, beat the eggs with a whisk, add the sugar and beat well. Mix in the flour and the vanilla extract, stirring just enough so that the batter is smooth and not lumpy. Using a rubber spatula, fold in the cherries and their juice, then dump the mixture into the baking dish. Bake in the oven for ca. 40 minutes, or until there’s a golden brown crust on top, and a skewer inserted in the center comes out clean, and not wet. Dust the top with confectioner’s sugar, and serve.

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Serves 4
Cooking time:1 hour, plus 1 hour for marinating the cherries