Friday, July 12, 2013

FFwD - Whole Cherry Clafoutis



We have reached the end of another working week, which coincides with French Friday with Dorie.  This week's recipe is Whole Cherry Clafoutis.  Why?  Because unusually, the recipe contains cherries, pits and all.

I ended up using a combination of pitted and unpitted frozen cherries because I didn't have enough of either to use just one type.

My clafoutis took about double the time stated in the recipe to cook (~1 hour in total), but I think it turned out all right in the end: 


It was custardy inside, like it should be, so I think that's all that matters.

To see what the other FFwD cooks thought of this recipe, visit the LYL section of the website.

21 comments:

Cher Rockwell said...

The custardy center is the best part, isn't it?
Have a great weekend!

Kari said...

Oh, delicious. I love cherry desserts and this looks like it would be high on my list of favourites! A gooey centre is always a good thing :-)

Mardi Michels said...

Custardy centre is totally what makes it good :)

Cindy said...

Yummy! This looks delicious.
I've missed checking in on you blog. Computer problems and visiting grandkids have altered my life! But I think I am back to normal--whatever that is. At least for a couple of weeks.

Kalyan Panja said...

just mouthwatering....looks delicious!

Susan Lester said...

Wasn't this a great worknight recipe? So easy and elegant.

acookingmizer said...

well good !! I'm glad I'm not the only one that had a longer than stated cook time cuz I was getting worried and my hubby went back to read the instructions to make sure I had read them right... LOL :) it was pretty tasty though, wasn't it?? :)

Nana said...

Your clafoutis looks so perfect. This was such an
easy recipe that can be whipped up anytime. Hubby
loved this one, and I am definitely going to try
other fruits. Have a great weekend.

Diane Balch said...

I put my oven 25 degrees hotter than Dorie recommends it seems to make the cooking time match up with hers more.. Yours came out terrific in the end.

Guru Uru said...

Clafoutis is such a delicious dessert :D

Cheers
CCU

Lorraine @ Not Quite Nigella said...

It always worries me when my cooking times vary so much than the recipe but good to hear that it turned out in the end! :D

Blond Duck said...

I've never tried to make a clafoudis. I can barely spell or say it.

Andrea_TheKitchenLioness said...

Lovely looking Whole-Cherry Clafoutis - glad that you enjoyed this recipe as well. And you used your pretty plate with the flowers and stripes again, love that!
Have a great weekend!

yummychunklet said...

Great fresh and frozen cherry mix!

Teresa said...

Mine took a little longer to set, too, but very worth it in the end. I'm not sure how much leaving the pits in really matters - as you've said, it's the custardy goodness that counts!

Christy said...

Such a great dessert. The custard makes it light and luscious!

KarenP said...

Looks delicious! I loved the custardy center too.

Mary Hirsch said...

My clafoutis also took more than an hour to bake. But, it turned out fine, I think. Thank you for being a heavy-hitter with the confectionary sugar. I thought the clafoutis needed it and I'm afraid I "dusted" it even way more than you. But I loved that taste with the pudding-y dessert. Lovely picture. Looks delicious.

Jora said...

I wondered about the cooking time too. I was happy with mine (I like my custard very jiggly), but my knife didn't come out clean at all. Yours came out beautifully!

Margaret said...

Clafoutis looks perfect. I will have to look for frozen cherries. Leaving in the seeds was the pits!! LOL LOL Sorry!

Betsy said...

I didn't get around to making this until yesterday. I love the look with the powdered sugar. I never made clafouti before, but loved the texture of the custard/cake. Nice job.