Friday, July 20, 2012

Friday Food Files

We had company this past weekend and it was hot - really hot. I wanted to have a dessert that was easy to make, could be prepared in advance and was great to eat at room temperature. And because cherries are out right now, I wanted to incorporate those.

I decided  on a clafoutis and used Aran's and Helene's recipes as a guide. It turned out great and I was glad to have something on hand without having to rush before our company arrived.

You need (Adapted from Tartelette and Cannelle et Vanille):
  • 2 cups of cherries, pitted
  • 4 eggs
  • 1/3 cup honey
  • Scraped vanilla bean
  • 1 teaspoon of lemon zest
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup all purpose flour 
  •  powdered sugar (optional)
How to:
  • Preheat the oven to 350F and position a rack in the middle. Place all the cherries in a 8-inch round pie dish.
  • In a large bowl, whisk together the eggs and honey until well combined. Add the vanilla, lemon zest, milk, cream and flour and whisk until smooth. Carefully pour over the cherries. Bake for 30-40 minutes until golden brown.
  • Serve at room temperature and dust with sugar.


  1. I've never heard of Cherry Clafoutis before ... I think I will try it this weekend thanks to your inspiration! Looks delicious and I have guests that I'm sure will enjoy it too!

  2. I recently found your blog through 8foot6, and it's great! LOVE it!

  3. I love that it looks easy to prepare. Love the abundance of cherries in this treat. They have always been a real treat.
    Anyhoo, we have been keeping an eye out for unique and interesting bloggers with phenomenal photography skills, and yours have caught our attention! We have just recently launched a food photo gallery that allows you to showcase all your great work and share it with all of our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!


Note: Only a member of this blog may post a comment.