Home » Cherry ClafoutisCherry ClafoutisJuly 3, 2020This post contains affiliate links.Cherry Clafoutis Recipe  The famous cherry dessert from south central France!  Plump, juicy, sweet cherries are enveloped in a rich batter and baked until golden brown with a texture that’s a cross between a cake and custard.  It’s heaven!What is Cherry Clafoutis?Pronounced “cla-foo-tee” (also spelled clafouti in the English speaking world because of the silent “s”), clafoutis is a rustic fruit-studded dessert baked with an egg-rich batter until golden-brown on top.  Its texture is something between a cake and custard.The name clafoutis comes from the Occitan verb clafir, which means “to fill”, as in pouring the batter into the baking dish).  It’s traditionally made with black cherries (and purists maintain that it should only be made with black cherries otherwise it’s technically a flognarde), but other variations nonetheless exist including with plums, nectarines, apricots, blackberries, raspberries, cranberries, apples and pears.Traditionally the dessert is made with un-pitted cherries as the pits contain amygdaline (the same active chemical found in almond extract) that has a subtle almond flavor that is infused into the batter as it bakes.  In order to avoid that unfortunate visit to the dentist we recommend pitting the cherries and using pure almond extract instead.Clafoutis originated in the Limousin region of south-central France where its popularity peaked

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