The fruit vendor arrives like a quiet herald of indulgence, his basket brimming with cherries—plump, taut, and glistening like polished rubies. There is a childlike thrill in choosing them, fingers grazing their cool skins, already imagining their transformation.
In the oven, the cherry clafoutis begins its slow alchemy. Butter warms, batter sighs, cherries soften and release their wine-dark juices into a custard that trembles and rises. The kitchen fills with a fragrance that is both orchard and patisserie—eggs, sugar, fruit, and something gently caramelising at the edges.
And then, the moment. A slice, still warm. The first bite yields—silk, sweetness, a whisper of tartness. It is not merely dessert; it is a fleeting season held in suspension, savoured slowly, reverently.
Cherry Clafoutis. Fresh cherries. A quiet oven. A moment worth pausing for. An ode to the poetry of baking
Cherry Clafoutis
Ingredients
Method
- After pitting, keep cherries on paper towel 10–15 minutes.
- Toss with 1 tsp corn flour. Keep aside.
- Preheat oven to 180°C.
- Grease baking dish with little butter. Sprinkle 2 tsp almond flour on base.
- Spread cherries evenly.
- Whisk eggs and sugar till smooth. Add milk, butter, vanilla, salt. Give it a hearty mix.
- Whisk in rest of the almond flour and corn flour. Pour over cherries.
- Bake 35–40 minutes. Cool for at least 25-30 minutes before cutting.
Notes
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