This week we baked Whole-Cherry Clafoutis for French Fridays with Dorie.
Clafoutis is a rustic looking French country cake from the Limousin region. Its texture however makes it taste more like pudding than a cake. It was the first time I tasted this and the first bite instantly reminded me of my mothers gorgeous pudding with raisins and cashews. I believe her recipe is very similar to Dorie's, but since fresh cherries were and still are a novelty in the small town where i grew, she always uses raisins instead and her pudding tastes as good.
Though Dorie files this recipe under dessert, we enjoyed it more for breakfast. It is very fairly easy to make and not overly sweet even with the extra dusting of sugar. So this recipe makes a perfect weekend breakfast. Since we are a family of two and a quarterI whipped up the clafoutis with two-thirds of the ingredients and baked it in a loaf pan. It was just right to have for dessert on day one and for breakfast on the following two days. Though I served it with whipped cream, I felt that an extra helping of sugar was required to make it a dessert. The recipe was not sweet enough for us.
Apparently the pudding tastes best when made with stemmed and un-pitted sweet cherries and served while it is still a little warm. But since I had sent my husband to get the cherries and forgot to specify the details, i ended up baking my pudding with frozen pitted cherries. and frankly speaking we did not mind the taste. Also my husband did not seem have any problem with having the pudding straight from the refrigerator. So I guess, he really liked it in spite of all its imperfections.
Being a member of french fridays with Dorie, i cannot publish the original recipe in the blog. You can however find this particular one here. For many more delicious recipes such as this one order your copies of Around the French Table from Amazon or from The Book Depository and join us as we cook our way through the book.