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Tuesday, July 3, 2012

Cherry Clafoutis

Well, it's still cherry season and, expensive as they are, I can't help but buy them by the bag. Hot as it is, I turned on the oven yesterday to bake clafoutis to use some of the cherries up.
This recipe is Dynise Balcavage's from her Urban Vegan cookbook. I trust her in all things francophile.


I've been to France twice, but have never had clafoutis. Dynise describes it as a cross between pudding and cake. I baked mine for about 57 minutes before it stopped jiggling in the pan, and then it sets up even more as it cools. It's pretty simple to make, though I'm still not entirely sure I baked it long enough. Nevertheless, it's delicious. The cherry/vanilla flavor is so refreshing, as well as slightly tart compared to the sweeter, pudding-y inside. Real nice chew, too, from the burst of cooked fruit and the thin crust that forms on the bottom of the pan.
Maybe I should have held off on baking this until Bastille Day, or maybe I will bake another one.

15 comments:

  1. Great job! I love clafoutis, and I also use Dynise's recipe which is a great one! You can make them with any fruit in season, really, but obviously cherries are the traditional selection.

    FYI, no worries, you definitely baked it long enough, that is the texture it is supposed to have :-)

    I just CAN'T do the oven yet, it's not supposed to be less than about 95 here until Monday (!) but I always want to make pizza in the summer (with the hottest oven possible, haha). I've done it before, just can't bring myself to do it this year, it's just too hot. We are trying to conserve energy since we are using AC 24/7 (luckily we have power!!) and do raw/no-bake stuff.

    Stay cool (or bake more stuff to share with us!) :-))

    XOXO

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    1. I usually prefer raw/no-bake stuff; not sure why I got so fixated on the clafoutis!

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  2. I am totally inspired! I've not baked a pie / dessert of any kind in the summer, and should make that happen. It looks absolutely delicious!

    Wishing you a wonderful holiday, I hope it's relaxing and enjoyable!

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    1. Put it on yr summer to-do list; you seem to have done pretty well with the rest of the stuff. Hope yr holiday was nice too.

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  3. This looks amazing! Very brave to put that oven on but it definitely looks like it paid off! Enjoy your awesome looking treat! Have a happy 4th!

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    1. Thank you! It's not as pretty once it's cut, haha but it is very tasty. Happy 4th to you too!

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  4. Cla...foutis? Never heard of it. But it has cherries, so it's probably amazing. Most of the baking I do doesn't involve fruit, but I should at least make a pie or something in the summer, lest I be a blasphemous blogger!

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    Replies
    1. Haha, the name is the best part! I was definitely running around the apartment yelling, "Cla-foo-TEE! Donnez moi du vin! Excuse-moi!" and other stereotypical Fronch phrases I haven't used in years.

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  5. The one time I made Clafoutis I was disappointed. Think I should try again?

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    1. Well, I would describe this dessert as "delightful." Not sure if yr into that, or if you prefer sad, dry German chocolate cake, but if you enjoy enjoying things, I'd say try again! What recipe did you use?

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    2. Not only don't I know the name of my Haring print, I don't know which Clafoutis recipe I used. It was so long ago, it was probably non-vegan. I think I may have even tossed most of it, that's how undelightful it was.

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  6. I love clafoutis. Love it like a cute puppy or a relative or something. If you're any kind of humanitarian, you'll package some of that up and send it to me. I can't be responsible for my actions* if you don't.

    *actions may include making a clafoutis

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  7. I have never had clafoutis, but this looks quite delish. Excellent job. Too bad you had to have the oven on for almost an hour though. :-/

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  8. You turned on your oven? I couldn't even turn on the light. It's been hot since we arrived in Wisconsin, though today it was a cool 95. The clafoutis sounds good and if I ever go near the oven again I may give it a try.

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  9. this looks so good! i want to make one now, since cherries are so cheap right now.

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