Cherry Clafoutis

I spotted some lovely dark sweet cherries at the farmer's market and immediately thought about rushing home to make cool, creamy clafoutis - a classic French custard dotted with ripe fruit.  Cherries are traditionally used, but you can use other fruits, like this blueberry version I posted a few years back.  

Happy summer!    

Start by removing the pits from 2 cups of cherries (or maybe a little more if you really like cherries).  These cherries were particularly delicious so I definitely wanted to add a few extra to each serving.

LOVE using a cherry pitter.  I only use it once or twice a year, but it's one of those kitchen tools that turns an arduous task into a fun one.   

Next, butter mini tart pans and place them on a half sheet pan just in case there are any spills to catch.  Don't forget to butter those dishes or you'll have to chisel custard-cement out of your dishes.  Been there.

These are actually individual creme brulee dishes that measure 4.5-inches in diameter.  I love them for individual desserts, but I actually don't like to use them for creme brulee (find out why here).  If you don't have individual dishes, just make this recipe family-style using a 9-inch quiche pan, casserole, or pie plate.  

Back to the recipe, divide the pitted cherries evenly among the dishes.

Make the custard by combining the remaining ingredients in a blender until smooth.  So easy! 

Pour the custard evenly over the cherries.  See all those air bubbles?  They won't affect the flavor of the custard, but I don't like the way they look so I have a trick to share with you...

Break out your kitchen torch!  I love any excuse to pull out the kitchen torch.  So much fun!!!

Time to bake.  The clafoutis will puff up in the oven, but it will shrink down again as it cools.  I didn't have any spillover, but the sheet pan is there just in case.... and it makes removing 6 molten-hot dishes of custard from the oven much easier.  Just saying. 

Mmmm... I wish you could smell the intoxicating aroma wafting through my kitchen right now.   I want!!... but first I have to wait for these babies to cool.  Ugh... Torture!

Traditionally, clafoutis is served at room temperature or chilled.  It's hard for me to wait for one to chill completely before enjoying, but I must confess that I do prefer them cold out of the fridge, especially for breakfast.  

Dust with a little confectioner's sugar before serving if you like, but I don't find it necessary.  Hope you'll give this one a try.  Enjoy!  

Items used to make this recipe:

(affiliate links)

• cherry pitter https://amzn.to/3gv0X0Y

• individual creme brulee dishes https://amzn.to/34k0ah7

• pure almond extract https://amzn.to/3JvnutE

• pure vanilla extract https://amzn.to/3ovS9fE

• half sheet pan https://amzn.to/3uBs2I7

• cooling rack https://amzn.to/3CIUw5y

• vitamix https://amzn.to/3J7Dyim

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CHERRY CLAFOUTIS

makes 6 individual servings

Printable Recipe

Ingredients

• 2 cups fresh sweet cherries, washed, pitted, and stems removed

• 2 large eggs

• 1 cup whole milk (or half and half)

• 1/2 cup granulated sugar

• 1/2 cup all purpose flour

• 1/4 teaspoon pure almond extract

• 1 teaspoon pure vanilla extract

• pinch of fine salt

• optional: confectioner's sugar for dusting

Directions

1. Preheat oven to 350F.

2. Butter six 4.5-inch round creme brulee dishes; place on a rimmed half sheet pan.

3. Divide cherries evenly among dishes.

4. Combine the remaining ingredients in a blender or food processor until completely combined.

5. Pour batter evenly over the cherries.

6. Bake in preheated oven for 20-25 minutes, or until the custard begins to turn golden brown around the edges.

7. Remove from oven and cool to room temperature.

8. Garnish of whipped cream, creme fraiche, and/or a dusting of confectioner's sugar. Makes 6 servings.

Hot Water Apple Pie

Happy Pi Day (get it? 3.14).  Alright, alright, all cheesiness aside, I know what you're thinking... Hot Water What??!!!!  Yeah, that's what I thought when I first learned about this technique too, but I'm here to tell you the apples in my pie turned out great!  Not mushy at all - firm, yet tender and absolutely packed full of pure apple flavor.  

Typically when I make an apple pie, I'll use a mixture of 3 or 4 different apple varieties, but this technique calls for only 1.  Additionally, the spices are kept to a minimum which really elevates the flavor or the fruit.  Bottom line, if you think you'd like the flavor of golden delicious apples on steroids, it's safe to say this recipe and technique are for you.  

Start with room temperature golden delicious apples - we're going to need about 4 pounds of peeled, sliced apples.  Don't miss the room temperature part - it's important.  We need to peel them - let me show you my nifty apple peeler.

How fun was that?  I’m in love with how fast this gadget peels an apple!  Sorry for the blurry video, but you get the idea.

Cut out the cores.  I save mine for the girls, and by girls I mean the chickens at my local egg farm.  They know my vehicle and come running every time I visit because they know they're going to get something I bring lots of fruit and veggie scraps for them to snack on.  This week it'll be apple cores, cabbage, carrots, squash seeds, broccoli and cauliflower stems and leaves, some salad greens didn't get eaten, and empty egg shells.

Cut the apples into 1/4-inch slices.  Using a really good knife helps (I love this one).

Heat 3 quarts of water (or cider) until it boils.  If you use cider, save if after soaking the apples to drink later. 

Pour the boiling water over the apples and soak for 10 minutes.  If the apples are cold, they'll make the temperature of the liquid drop too much - it should remain between 140F and 160F during the 10-minute soak.  This is the magic temperature range that allows the pectin in the apples to set, preventing them from totally breaking down into mush during the baking process.  By the way, don't be alarmed if you hear the apples hissing in that hot liquid... you'll see a lot of tiny bubbles rise to the surface too. 

The water is too hot to press the apples down by hand so I weighted them down with a plate.   When 10 minutes are up, drain for another 10 minutes.

Then toss them with sugar, cinnamon, and cornstarch.  There's only 1/4 teaspoon of cinnamon needed for 4 pounds of sliced apples... that's very little, but remember, I said the spices were kept to a minimum to allow that pure apply flavor shine.  

You can hardly see the specks of cinnamon, but they're there - just enough to add the slightest bit of warmth to the pie.  The apples are now ready to go into your favorite pie crust (check out my food processor all-butter crust recipe here, or my make-by-hand all-butter crust here).  

Items used in this post:

(affiliate links)

• nifty apple peeler https://amzn.to/3HNP7xG

• digital kitchen thermometer https://amzn.to/3v3xTot

• 7-inch nakiri knife https://amzn.to/3sxBJ7Y

• 9-inch glass pie plate https://amzn.to/3DBme4p

• 9-inch ceramic pie plate https://amzn.to/3sUa5SZ

• mini pie plates https://amzn.to/3oyFwjQ (recipe will make four 5-inch pies or eight 4-inch pies)

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Hot Water Apple Pie

makes one 9-inch pie, four 5-inch pies, or six 4-inch pies

Printable Recipe

Ingredients

• double pie crust (recipe and photo tutorial here and here)

• 4 1/2 pounds golden delicious apples, peeled, cored, and cut into 1/4-inch slices (*see note below)

• 3 quarts water (or apple cider)

• 10 tablespoons granulated sugar

• 4 tablespoons cornstarch

• 1/4 teaspoon ground cinnamon (or more to taste)

• 1/4 teaspoon fine salt

• 2 tablespoons butter, cut into cubes

• 2 tablespoons milk or cream

• turbinado sugar (or granulated sugar)

Directions

1. Preheat oven to 425F and place rack in bottom center position.

2. Bring water or apple cider to a boil and pour over apple slices; soak 10 minutes, then drain another 10 minutes.

3. Add sugar, cornstarch, cinnamon, and salt to the apples; mix well to combine.

4. Roll half the crust and line pie plate(s) as usual.

5. Pour the apples into the lined pie plate(s) and dot with butter cubes.

6. Roll remaining half of crust and top pie, crimp edges to seal and cut a few holes for ventilation.

7. Brush top crust with milk or cream and sprinkle liberally with turbinado sugar.

8. Place pie plate(s) on rimmed baking sheet and bake 55-60 minutes for a 9" pie, 40-45 minutes for 5" pies, or 30-35 minutes for 4" pies.

Note

• The weight of the apples after peeling and coring should be just under 3 1/2 pounds.

adapted from Serious Eats