The French dessert known as clafoutis is a wonderful way to showcase the fresh cherries that are starting to arrive in many farmers’ markets right now. In our twist on the classic recipe, we boost the flavor with fresh ginger and a bit of nutty-tasting buckwheat flour. The dessert comes together quickly, so it’s a great choice when you’re entertaining.
- 1 1/4 lb. (625 g) fresh cherries, pitted, or 1 lb. (500 g) frozen cherries, thawed and drained
- 3/4 cup (6 oz./185 g) sugar
- 1 Tbs. peeled and grated fresh ginger
- 1 cup (8 fl. oz./250 ml) heavy cream
- 3 eggs
- 2 tsp. vanilla extract
- 2 Tbs. unsalted butter, melted
- 1/4 cup (1 oz./30 g) buckwheat flour
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- 1/2 tsp. kosher salt
- Confectioners’ sugar for dusting
1. Preheat an oven to 325°F (165°C). Butter a large gratin dish.
2. In a medium bowl, toss together the cherries, 1/4 cup (2 oz./60 g) of the sugar and the ginger. Set aside.
3. In a large bowl, whisk together the remaining 1/2 cup (4 oz./125 g) sugar, the cream, eggs, vanilla and melted butter. Whisk in the buckwheat flour, all-purpose flour and salt until smooth. Pour the batter into the prepared pan and sprinkle the cherries over the top.
4. Bake until the clafoutis is puffed and golden, 35 to 40 minutes. Remove from the oven and let cool for about 10 minutes. Dust with confectioners’ sugar and serve warm. Serves 6 to 8.
Williams Sonoma Test Kitchen