Brandied Cherry Clafoutis: A Decadent Summer Dessert

Clafoutis. The name itself evokes images of sun-drenched French countryside, overflowing baskets of ripe cherries, and the comforting aroma of a simple yet elegant dessert baking in the oven. Clafoutis (pronounced kla-foo-TEE) is traditionally a baked French dessert featuring black cherries arranged in a flan-like batter. It’s incredibly easy to make, relying on fresh, seasonal ingredients to shine. This recipe elevates the classic with a generous splash of brandy, infusing the cherries with a warm, boozy depth that perfectly complements their sweet-tart flavor.

This Brandied Cherry Clafoutis recipe is perfect for summer gatherings, potlucks, or simply a weeknight treat. It’s quick enough to whip up on a whim, yet impressive enough to serve to guests. The brandy adds a sophisticated touch, transforming the clafoutis from a humble dessert into something truly special.

## What is Clafoutis?

Clafoutis originates from the Limousin region of France. Traditionally, it’s made with unpitted black cherries, the pits supposedly imparting a subtle almond flavor to the dessert. While some purists insist on leaving the pits in, this recipe opts for pitted cherries for ease of eating (and to avoid any dental mishaps!).

The batter for clafoutis is similar to pancake batter – thin and light, consisting mainly of eggs, milk (or cream), sugar, and flour. When baked, the batter puffs up around the cherries, creating a custardy texture that’s both comforting and delightful. It’s best served warm, dusted with powdered sugar.

## Why This Brandied Cherry Clafoutis is Special

While a classic cherry clafoutis is delicious on its own, the addition of brandy takes this dessert to the next level. Here’s why this recipe stands out:

* **Brandy Infusion:** Soaking the cherries in brandy plumps them up and infuses them with a rich, warming flavor. The brandy also helps to temper the sweetness of the cherries, creating a more balanced dessert.
* **Ease of Preparation:** This recipe requires minimal ingredients and equipment. It’s a simple bake that anyone can master, regardless of their baking experience.
* **Versatility:** While this recipe calls for cherries, you can easily adapt it to use other fruits, such as berries, plums, or peaches. Just adjust the baking time as needed.
* **Elegant Presentation:** Clafoutis is naturally beautiful. The vibrant cherries peeking through the golden-brown batter make for a stunning presentation.

## Ingredients You’ll Need

Before you start baking, gather the following ingredients:

* **Cherries:** 1 pound fresh cherries, pitted (see notes on pitting below)
* **Brandy:** 1/4 cup brandy (or Kirsch, a cherry brandy, for an even more intense cherry flavor)
* **All-Purpose Flour:** 1/2 cup all-purpose flour
* **Granulated Sugar:** 1/2 cup granulated sugar, plus extra for dusting
* **Eggs:** 3 large eggs
* **Milk:** 1 cup whole milk (or half-and-half for a richer texture)
* **Vanilla Extract:** 1 teaspoon vanilla extract
* **Pinch of Salt:** A pinch of salt to enhance the flavors
* **Butter:** 1 tablespoon butter, for greasing the baking dish
* **Powdered Sugar:** For dusting (optional)

## Equipment You’ll Need

* **9-inch Baking Dish:** A cast-iron skillet or a ceramic baking dish works best.
* **Mixing Bowls:** For preparing the batter.
* **Whisk:** For whisking the batter until smooth.
* **Cherry Pitter:** A cherry pitter will make quick work of pitting the cherries. If you don’t have one, you can use a paring knife or a chopstick.
* **Measuring Cups and Spoons:** For accurate measurements.

## Step-by-Step Instructions

Follow these easy steps to create a delicious Brandied Cherry Clafoutis:

**Step 1: Prepare the Cherries**

* Wash and pit the cherries. If you don’t have a cherry pitter, you can use a paring knife to cut around the cherry and remove the pit. Alternatively, you can use a chopstick or a metal straw to push the pit out.
* Place the pitted cherries in a bowl and pour the brandy over them. Stir to coat the cherries evenly.
* Let the cherries soak in the brandy for at least 30 minutes, or up to 2 hours. This will allow the cherries to absorb the brandy flavor and plump up.

**Step 2: Prepare the Batter**

* Preheat your oven to 375°F (190°C).
* Grease a 9-inch baking dish with butter. This will prevent the clafoutis from sticking to the dish.
* In a large mixing bowl, whisk together the flour, sugar, and salt.
* In a separate bowl, whisk together the eggs, milk, and vanilla extract.
* Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and free of lumps. Be careful not to overmix the batter, as this can result in a tough clafoutis.

**Step 3: Assemble the Clafoutis**

* Pour the batter into the prepared baking dish.
* Arrange the brandied cherries evenly over the batter. Distribute them so that there’s a good amount of cherry in each bite. Don’t discard the brandy soaking liquid; pour it over the cherries and batter for extra flavor.

**Step 4: Bake the Clafoutis**

* Bake the clafoutis in the preheated oven for 35-45 minutes, or until the batter is golden brown and puffed up around the cherries. A toothpick inserted into the center should come out clean.
* The baking time may vary depending on your oven, so keep an eye on the clafoutis and adjust the baking time as needed.

**Step 5: Cool and Serve**

* Remove the clafoutis from the oven and let it cool for at least 15 minutes before serving. This will allow the batter to set slightly.
* Dust the clafoutis with powdered sugar, if desired.
* Serve the clafoutis warm, on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

## Tips for the Perfect Clafoutis

* **Use Fresh, Ripe Cherries:** The quality of the cherries will directly impact the flavor of the clafoutis. Choose cherries that are firm, plump, and deep red in color.
* **Don’t Overmix the Batter:** Overmixing the batter can develop the gluten in the flour, resulting in a tough clafoutis. Mix just until the ingredients are combined.
* **Use a Good Quality Brandy:** The brandy will add a significant amount of flavor to the clafoutis, so choose a good quality brandy that you enjoy drinking.
* **Adjust the Sugar to Your Liking:** If you prefer a less sweet dessert, you can reduce the amount of sugar in the batter.
* **Experiment with Different Fruits:** While this recipe calls for cherries, you can easily adapt it to use other fruits, such as berries, plums, or peaches.
* **Use a Cast-Iron Skillet:** Baking the clafoutis in a cast-iron skillet will give it a beautifully browned crust.
* **Let the Clafoutis Cool Slightly Before Serving:** This will allow the batter to set slightly and make it easier to slice and serve.
* **Serve Warm:** Clafoutis is best served warm, as the flavors are more pronounced when it’s warm.

## Variations and Adaptations

* **Kirsch:** Substitute brandy with Kirsch, a clear, colorless cherry brandy, for a more intense cherry flavor.
* **Other Fruits:** Experiment with other fruits, such as blueberries, raspberries, blackberries, peaches, or plums. Adjust the baking time as needed.
* **Chocolate Chips:** Add 1/2 cup of chocolate chips to the batter for a decadent twist.
* **Nuts:** Sprinkle chopped almonds or pecans over the batter before baking for added texture and flavor.
* **Lemon Zest:** Add the zest of one lemon to the batter for a bright, citrusy flavor.
* **Spices:** Add a pinch of cinnamon or nutmeg to the batter for a warm, comforting flavor.
* **Dairy-Free:** Use almond milk or soy milk instead of cow’s milk to make the clafoutis dairy-free.
* **Gluten-Free:** Use a gluten-free flour blend instead of all-purpose flour to make the clafoutis gluten-free.

## How to Pit Cherries Without a Cherry Pitter

Don’t have a cherry pitter? No problem! Here are a few alternative methods:

* **Paring Knife:** Use a paring knife to cut around the cherry, then twist to separate the halves. Remove the pit with the tip of the knife.
* **Chopstick/Metal Straw:** Place the cherry on top of a bottle opening or a pastry tip. Use a chopstick or a metal straw to push the pit out through the bottom.
* **Paperclip:** Bend a paperclip into a hook shape. Insert the hook into the stem end of the cherry and pull out the pit.

## Serving Suggestions

* Serve the clafoutis warm, dusted with powdered sugar.
* Top with a dollop of whipped cream or a scoop of vanilla ice cream.
* Serve with a drizzle of chocolate sauce or caramel sauce.
* Pair with a glass of dessert wine or a cup of coffee.
* Enjoy as a dessert or a brunch treat.

## Storage Instructions

* **Refrigerate:** Store leftover clafoutis in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat the clafoutis in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also reheat it in the microwave, but be careful not to overheat it.
* **Freezing:** While technically possible, freezing clafoutis is not recommended as the texture can become somewhat watery upon thawing. If you must freeze it, wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight.

## Brandied Cherry Clafoutis Recipe

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 35-45 minutes

**Ingredients:**

* 1 pound fresh cherries, pitted
* 1/4 cup brandy
* 1/2 cup all-purpose flour
* 1/2 cup granulated sugar, plus extra for dusting
* 3 large eggs
* 1 cup whole milk
* 1 teaspoon vanilla extract
* Pinch of salt
* 1 tablespoon butter, for greasing the baking dish
* Powdered sugar, for dusting (optional)

**Instructions:**

1. Preheat oven to 375°F (190°C). Grease a 9-inch baking dish with butter.
2. In a bowl, combine pitted cherries and brandy. Let soak for 30 minutes to 2 hours.
3. In a large mixing bowl, whisk together flour, sugar, and salt.
4. In a separate bowl, whisk together eggs, milk, and vanilla extract.
5. Gradually add wet ingredients to dry ingredients, whisking until smooth.
6. Pour batter into the prepared baking dish.
7. Arrange brandied cherries evenly over the batter, including the brandy soaking liquid.
8. Bake for 35-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Let cool for at least 15 minutes before serving.
10. Dust with powdered sugar (optional) and serve warm.

## Nutritional Information (Approximate)

* Calories: Approximately 250-300 per serving (depending on portion size)
* Fat: 8-12g
* Carbohydrates: 35-45g
* Protein: 5-7g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Enjoy Your Brandied Cherry Clafoutis!

This Brandied Cherry Clafoutis is a delightful dessert that’s sure to impress. The combination of sweet cherries, rich brandy, and custardy batter is simply irresistible. Whether you’re serving it to guests or enjoying it on your own, this recipe is a guaranteed crowd-pleaser. So gather your ingredients, preheat your oven, and get ready to experience the magic of clafoutis! Bon appétit!