Golden Cherries Calfoutis

August 10, 2012 Published by Dina 5 Comments
Golden Cherries Calfoutis

Here is a delicious dessert to make with the abundance of cherries in the market right now: cherry calfoutis. French in origin this simple dessert is traditionally baked with red cherries that still have the pits in them. The pits impart a nutty, slightly bitter flavour to this dessert that makes it quite special. However, I make it with pitted cherries and in this recipe used golden cherries rather than the traditional red variety. Why not? Calfoutis is basically a baked custard of sorts and most recipes are very similar. I follow Julia Child’s method by spreading some of the batter into the pan first and baking it until it sets before adding the cherries and remaining batter. The set layer at the bottom helps the cherries remain suspended inside the batter rather than sink to the bottom. I bake it in a fluted tart pan. Serve warm sliced into wedges with whipped cream. Delish.


Ingredients:


1 tablespoon butter, melted

1 tablespoon sugar

3/4 cup milk
3/4 cup cream
1/2 cup sugar
3 eggs
1 tablespoon vanilla
2/3 cups flour

4 cups golden or red cherries, pitted
2 tablespoons sugar

Powdered sugar for dusting


Directions:


Brush melted butter into a 9″ or 10″ tart pan and then sprinkle with 1 tablespoon sugar.

Pit the cherries and sprinkle with the sugar. Set aside.

Combine milk, cream, sugar, eggs and vanilla in a blender or use an immersion blender and blend to combine.

Add the flour and continue blending until the batter is smooth and free of any lumps.

Pour enough of the batter into the prepared pan just to cover the bottom by about 1/4 inch.

Place in a 375℉ oven and bake until the batter is set, just a few minutes.

Remove from oven and add the cherries in one layer.

Pour remaining batter over the cherries.

Return to the oven and bake until calfoutis is set, about 45 minutes. Insert a knife to test fpr doneness. A clean knife means the calfoutis is done.The calfoutis will puff up and then will settle down.

Let it cool a while, then dust with powdered sugar.

Cut into wedges and serve warm with whipped cream.


 

Golden Cherries
Red cherries, pitted
Flowers from a farmers market
Gorgeous Okanagan Lake

 

5 Comments

  • Dina says:

    that looks so good!

  • bellini says:

    Cherries are at the tail end of their season this year since everything was late with our wet Spring, but this recipe transcends seasons.

    • Dina says:

      Hi Val, I love the Julia child recipe for Cherry Calfoutis on your blog as well. That’s the one that led me to your blog. I make it with other fruits as well but according to Wikipedia the name has to change from Calfoutis to Flaugnarde. I made it with plums and it was also lovely, although I more often make plum kuchen. Recipe will be posted soon. I am baking so much that I have to space the posting or I will have 5 posts a day.Thanks for visiting the blog.

  • Alexis says:

    Looks delicious.!

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