Serious Eats: Recipes
Sunday Brunch: Cherry Clafoutis
I almost decided not to share this cherry clafoutis, since I wasn't sure I loved it. It was only my second attempt ever at the custardy, fruit-filled French cake. The first had been a disaster on account of some misguided substitutions and tweaking. Although this one, adapted from Susan Hermann Loomis's wonderful French Farmhouse Cookbook, initially seemed to me not much better, I kept coming back for more nibbles ("just to make sure") throughout the afternoon, and then in the evening my husband pronounced it irresistible. I was truly sold the next day, when I had a sliver of clafoutis straight out of the refrigerator; the flavor and texture of the custard were best when it was cold.
You can make clafoutis with almost any fruit—cherries, apricots, plums, pears, or even apples. Serve some of the same fruit, fresh and uncooked, on the side for a light and easy brunch. Pitting the cherries takes some time, but otherwise this is truly a lightning-fast batter. Just be sure to leave enough time for the clafoutis to cool completely, and maybe a little extra time to chill it in the refrigerator.