Recipes
Cherry pie – Clafoutis aux cerises (4 servings)
What you need:
12.4 oz (350 g) sour cherries
0.9 oz (25 g) butter (plus 1 tablespoon)
3 eggs
5.2 fluid oz (150 ml) milk
1.6 oz (45 g) flour
2.1 oz (60 g) of sugar (plus 2 tablespoons)
1 pinch of salt
some powdered sugar for decoration
Cherries cooking
How to make it:
1. Preheat oven to 356 Fahrenheit (180 Celsius).
2. Wash cherries and remove the pits. Brown cherries with 1 tablespoon of butter and 2 tablespoons of sugar.
3. Beat the eggs and add sugar and salt. Mix well until it looks creamy.
4. Then add the melted butter. Add the flour. Finally add the milk. 5. Grease a small mold with butter or put wax paper. Add the cherries and the juice and slowly pour the mixture on top.
6. Cook for about 30 minutes.
Pie on a plate
Serve lukewarm with a red wine from Auvergne. Best if made about 2 hours in advance and left to cool down at room temperature.
It is normal that the cherries lose juice during cooking if you remove the pits. You could keep the pits on as traditionnaly French do, but it makes it harder to eat.
About Clafoutis:
Clafoutis comes from the region of Limousin in the Southwest. The word is derived from the Limousin dialect word clafir, which signifies “to fill.”
When the French think of clafoutis, memories of their summer country vacation at their grandmothers come back. The author of the book Gâteaux de Mamie (Grandmothers cakes), says it so well “the clafoutis is more than a patisserie, it is childhood, which one eats.”
Clafoutis aux cerises on a serving platter
It was first introduced, when desserts were very uncommon and ovens were not in every house. Most women had to use the village’s oven and the clafoutis were a Sunday treat for the family. But what is it exactly? It is a country dessert, a tasty and juicy preparation made of sauer black cherries, milk and eggs. The real clafoutis is served with its pits.
