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Brandied cherry clafouti recipe

Brandied cherry clafouti recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Cherry desserts

This French dessert with brandied cherries and baked custard is a lovely pudding to share with family and friends.

3 people made this

IngredientsServes: 8

  • 500g tinned cherries, drained
  • 4 tablespoons brandy
  • 120g caster sugar, divided
  • 240ml milk
  • 85g plain flour, sifted
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1 teaspoon icing sugar, or as needed

MethodPrep:15min ›Cook:50min ›Extra time:1hr soaking › Ready in:2hr5min

  1. Mix cherries, brandy and half of the caster sugar in a bowl; let soak for 1 hour.
  2. Preheat the oven to 230 C / Gas 8. Lightly grease a 23cm pie dish.
  3. Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared dish. Pour brandy mixture into a blender; add remaining sugar, milk, flour, eggs, vanilla extract, lemon zest, salt and allspice to the blender. Pulse until mixture is smooth; pour over cherries.
  4. Bake in the preheated oven for 5 minutes. Reduce heat to 180 C / Gas 4 and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with icing sugar to serve.

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  • 1/2 cup all-purpose flour (about 2 1/2 ounces or 75 grams)
  • 3 tablespoons granulated sugar (about 1 1/4 ounces or 40 grams)
  • 1/4 teaspoon kosher salt
  • 1 cup whole milk
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, melted, plus more for greasing
  • 1 tablespoon kirsch (optional)
  • 1/8 teaspoon pure vanilla extract or 1 vanilla bean, split and seeds scraped (see note)
  • 3/4 pound sweet cherries, pitted (see note)
  • Powdered sugar, for serving
  • Whipped cream, for serving (optional)

Preheat oven to 350°F. In a medium mixing bowl, stir together flour, sugar, and salt. Whisk in milk, eggs, butter, kirsch (if using), and vanilla extract or seeds until a smooth batter forms.

Grease a baking dish, tart pan, or cast iron skillet (about 9 inches in diameter) with butter. Scatter cherries all over bottom. Pour batter on top and bake until clafoutis is puffed and browned and a knife inserted in center comes out clean, about 50 minutes. Let cool slightly, the slice and serve, sprinkling powdered sugar on top. Serve with whipped cream, if desired.


Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.)

Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess.

For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place.

In a large bowl whisk together the eggs, sugar and vanilla until creamy.

Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.

Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish.

Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean.

To finish, sprinkle with caster sugar and serve warm.

Recipe Tips

Bake the clafoutis before you start your meal so that it is at just the right temperature when you eat it – it should be warm but not hot.

  • 1 tablespoon butter
  • 6 large eggs
  • 1 1/4 cups milk
  • 1/2 cup granulated sugar
  • 2 tablespoons brandy
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup all-purpose flour
  • 1 pint black cherries (2 heaping cups), stemmed or 1 (12-ounce) package frozen cherries, thawed
  • Confectioners’ sugar for serving

Step 1

Preheat the oven to 400 degrees.
Generously coat a 10-inch cast iron skillet with the butter.

Process the eggs and next 5 ingredients in a blender until well blended.
Add the flour and process until smooth and well blended.

Scatter the cherries in the prepared skillet and pour the batter over them. Bake until puffed and golden, about 30 minutes.
Lightly dust with confectioners’ sugar before serving, if desired.

We are sitting outside in the warm early evening. We hear music and talking coming from a nearby cherry tree. First of all we think people working in the vineyard opposite have the radio on. A little later that evening we are told that the music and chat show discussions are emanating from the radio placed in the tree as it is the only way to keep the starlings from robbing the tree of all its ripening fruit. From then onwards we call this the singing cherry tree.

A couple of days later, we are rewarded for our patience in listening to heated debates coming from the heart of the tree with this box of ruby red cherries.

I decide this number of cherries calls for more than eating them as they are. Making the French custard cake Clafoutisi seems an appropriate baking choice.

From the oven, Cherry clafoutis

I search the Internet for clafoutis recipes and choose the recipe for Brandied Cherry Clafoutis To date, I have made three each one better than the last and all “successful”. This particular recipe identifies canned cherries but I use fresh, pitted ones from the singing cherry tree. A couple of other variations based on ingredients on hand: I marinate the cherries in Armagnac and instead of allspice use a mixture of nutmeg and ginger.

To verify that I am not straying too far from a French approach to making clafoutis, I consult a book from my late Mother, herself an accomplished cook: Mastering the Art of French Cooking by Simone Beck, Louisette Bertholie and Julia Child. This Pengiun Handbook was published in 1961 and my Mother’s copy is dated November 22, 1966.

Here is what these ladies said about fruit flans or Clafoutis: ” The Clafouti (also spelled with a final ‘s’ in both singular and plural) which is traditional in the Limousin (region) during the cherry season is peasant cooking for family meals, and about as simple a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven. It looks like a tart, and is usually eaten warm”.

This baking choice looks better and better.

The recipe lists this general comment: ” Clafouti is a traditional French dessert with brandied cherries baked with a custard topping creating a warm and sweet dessert that goes well with a cup of tea”.

This is where we part company as I see clafoutis as an ideal lunchtime dessert, served if appropriate for the occasion with a vin liquoreux. A local choice would be a wine from the Bergerac wine region: a vin liquoreux which would be either a Monbazillac AOC or Saussignac AOC late harvest wine.

Vin Liquoreux, Saussignac AOC from Chateau Lestevenie

In this instance, I pair the Brandied Cherry Clafouti with a 2003 Chateau Lestevenie Saussignac AOC Vin Liquoreux. Chateau Lestevenie is in Gageac Rouillac, one of the four communes permitted to make Saussignac AOC wines. The fruit aromas and flavours together with the honeyed ripeness of this fully mature wine complements the cherry, vanilla, baked custard of the clafoutis.

Vin Liquoreux: Chateau Lestevenie

To position both Monbazillac and Saussignac vins liquoreux in the wine lexicon, think broadly in Sauternes terms. These are late harvest wines made from grapes affected by Botrytis cinerea or noble rot. The predominantly Semillon grapes are picked late in the season when the grapes have been touched by the morning Autumn mists and the afternoon sunshine. A major distinction between Saussignac vin liquoreux and other sweet wines, is that this is the only sweet wine produced in France that forbids the addition of sugar or “chaptalization” under its AOC rules. It’s the Semillon grapes which allow the wine to age well.

Pairing cherries from the singing cherry tree and wine from a local winemaker is a way to celebrate the summer culture of SW France. Brandied Cherry Clafouti

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Marzipan Fruitcakes is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!

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Yield: 24 fruitcakes
Prep Time: 45 minutes
Cook Time: 30 minutes

Fruit Base
1 cup (160 g) chopped pitted dates
1 cup (150 g) raisins
1 cup (160 g) chopped pitted prunes
1 cup (170 g) dried cherries
1 cup (150 g) chopped dried apricots
1 cup (160 g) whole unblanched almonds
¾ cup (175 mL) brandy*
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cardamom
½ tsp (2 mL) ground black pepper

Cake & assembly
1 recipe (425 g) marzipan paste, divided:
1 Navel orange
3 Tbsp (45 mL) brandy, plus extra for brushing
½ cup (100 g) packed dark brown sugar
3 large eggs
1 ½ cups (225 g) all-purpose flour (plain flour)
1 tsp (5 mL) baking powder
½ tsp (2 mL) salt

1. For the fruit base, combine all of the dried fruits, almonds, brandy, ginger, cardamom and pepper in a large mixing bowl or other container, cover and let sit at room temperature overnight or up to 24 hours, stirring once or twice.

2. Preheat the oven to 325 F (160 C). Grease 2 muffin tins.

3. Cut 200 g of the marzipan into pieces and place in a food processor. Cut the navel orange into quarters (do not peel), remove any seeds and add this to the food processor. Pulse to blend. Add the brandy, brown sugar and eggs and pulse until evenly blended.

4. Sift the flour, baking powder and salt into a large bowl. Add the marzipan mixture to the flour and stir until blended. Add the soaked fruit and almonds (and any excess liquid that might remain) and stir in. Divide this between the 2 muffin tins (an ice cream scoop works best) and spread the batter if needed, to level the cakes. Bake for 30 minutes, until a tester inserted into the centre of one of the cakes comes out clean. Cool the fruitcakes in their tin for 20 minutes, then tip out and place onto a cooling rack to cool completely.

5. To decorate the fruitcakes, roll out the remaining 225 g of marzipan on a work surface lightly dusted with icing sugar, to a thickness of about 1/8-inch (3 mm). Use a cookie cutter that is the same diameter as the top of each fruitcake to cut out 24 discs – you can use a smaller cutter or piping tip to cut out a bit from the centre if you wish for added flair. Brush each marzipan piece with a little brandy and press it gently onto the top of each fruitcake to secure it.

* For a family-friendly version, replace the brandy with apple cider or apple juice

The fruitcakes will keep for a week in an airtight container, can be refrigerated for up to a month, or frozen up to 3 months.

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1 apple, diced
1 orange, halved and sliced into ¼-inch half moons
¼ cup brandy OR RUM
½ cup orange liquor (Cointreau, Triple Sec)
1 750ml bottle fruity red wine (Rioja, Garnacha, Malbec, Merlot)
1 to 2 ounces simple syrup
soda water, optional
blackberries, optional

1. Place the apple and orange in the bottom of a large pitcher and stir and smash the fruit lightly with a wooden spoon.
2. Add the brandy and orange liquor and stir. Add the red wine, stir and then let the mixture sit in the refrigerator for at least 4 hours or even longer.
3. Taste the mixture and sweeten with simple syrup if desired. (To make a simple syrup, combine ½ cup water and ½ cup sugar in a saucepan. Simmer on the stovetop until the sugar has completely dissolved and then cool. Store in your refrigerator.)
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This is hands down the best fruit I have ever had. This cake is traditionally done during the Christmas season in Jamaica and also at weddings as well. I'd have this one all year round.

Red Label Wine
White Rum
Cherry Brandy
Fruits soaked in white rum and Red Label Wine (Dried raisins, currants, mixed peel)
1/4 cup water
2 tbsp mixed spice for baking
1 tbsp each of nutmeg and cinnamon
1lb butter
1lb sugar
10 whole eggs+ 2 egg yolks
1lb flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup browning or Burnt Sugar coloring

Blend fruits until you have 5-6 cups of pureed fruits.

Place in a pot with 1/4 cup of water, spices, vanilla and cook on high until mixture bubbles. Turn down on low for 15 mins and stir occasionally. Allow to cool completely preferably overnight.

Beat butter and sugar until light and fluffy.

Add 1/2 eggs and beat at low speed until yolks disappear then add the other 1/2. Remove from mixer once all egg yolks have been incorporated (mixture may curdle)

In a separate bowl sift flour, baking powder and salt together then put in 3 even parts. Split fruit mixture into 2.

Alternatively add flour and fruits beginning with flour. After the first fruit addition, add burnt sugar or desired browning.( You should be adding flour, fruits, flour, fruits, flour)

Pour into pans prepared with parchment paper. This will make two or three 8 inch cakes depending on depth of pan.Bake at 275 degrees for about 2 1/2 -3 hours.

When cakes are finished, remove from oven. Mix 1/4 cup rum and 1/4 cup cherry brandy or more rum if desired. Pour over cakes to ensure complete coverage. Cover cakes with foil and allow to cool.

Brandied Cherries

Cherries are one of my absolute favorite fruits! They are only around for a short time so I love to make the most of them while I can. Whether it is cherry jam, cherry clafouti or just straight out of the package… I want ALL the cherries! Unfortunately, cherry season is going to be gone soon. But, here is another way to make them last all year long: Brandied Cherries!

I originally decided to make brandied cherries because my husband likes to drink Old Fashioneds. A lot of drinks have been flowing around here since March and I couldn’t stand shelling out $25 for the store bought jar of cherries any longer. So, when cherries came back in season I was on the case!

This recipe is for a 1 pint mason jar of brandied cherries and is totally customizable. You can easily half or double the recipe. I flavored mine with orange peel and vanilla but you can leave it plain (as I did for the first batch) or use any flavoring you want. I think clove or cinnamon would be amazing but husband was anti. I left them out because honestly, he will use them more than I will.

As I said, we are mostly using these for Old Fashioneds but there really are so many options and not just as a cocktail garnish. A quick Google search will provide plenty of ideas from milkshakes to crepes (and of course eating them straight from the jar). How will you use your brandied cherries? Let me know in the comments below.

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How to Make Cherry Clafoutis, a Dessert so Elegant, Your Guests Won't Know How Easy it is

You know what's satisfying? Successfully cooking a dish so complicated that you achieve legendary status in the minds of your dinner guests. Know what's even more satisfying? Getting that same level of recognition for a dish that's ridiculously easy. With a cherry clafoutis, that's exactly what'll happen.

Whether it's the fancy French name or its undeniable beauty fresh from the oven, a clafoutis is a dessert that's guaranteed to impress and please. Its simplicity can't be overstated: Pour a simple batter made from egg, milk, sugar, and flour over cherries, bake, and serve. Think of it as a cross between a Dutch baby or popover and flan with fruit embedded in it.

Traditionally, clafoutis is made with cherries, as here, though you can substitute other tender fruits like apricots, plums, figs, or berries. Years ago, when I worked on a farm in Burgundy, France, we'd make them all the time with plums, though Wikipedia tells me that if made with anything other than cherries, the dish should be called a flaugnarde. No one on the farm I was on knew this, but then again we were in Burgundy, not Limousin, the home region of clafoutis, so maybe they were just less informed on the proper nomenclature of baked fruit-pancake desserts.

For my recipe, I wanted to examine a few variables with the batter and fruit.

In the case of the batter, I noticed some variation in many recipes on the egg and sugar quantities relative to the milk and flour, which tend to stay more consistent. I whipped up a few sample batters with varying levels of egg (one, two, and three eggs per cup of milk and half cup of flour) and sugar (two, three, and four tablespoons of sugar per that same cup of milk and half cup of flour).

I baked them all side-by-side in a greased muffin tin in a 350°F oven. What I found was that, as the egg went up, the batter rose more and more, which makes sense since air bubbles within the eggs expand when heated (an effect that's even more exaggerated in the case of souffle thanks to even airier beaten egg whites). Clafoutis, though, isn't meant to be a risen dessert like souffle, and in fact it deflates almost instantly when removed from the oven, so getting maximum rise isn't critical. More important is texture and flavor. My preference was for two eggs per cup of milk and half cup of flour, which was just eggy enough without tasting like a full-on baked custard.

I had a similar feeling about the sugar: The middle option, three tablespoons per cup of milk and half cup of flour was just sweet enough. That said, the differences in both egg and sugar quantity were subtle enough that you should feel free to adjust to your own taste. Want it sweeter, especially if you're using tart fruit like raspberries? Add another tablespoon of sugar. Prefer the clafoutis more custardy? Crack another egg into the batter. You won't hurt it.

I also tested batters with half-and-half instead of milk, but didn't find enough of a difference to warrant buying half-and-half, especially with melted butter added. (As Betty Botter knows, batter with butter—preferably better butter, not bitter butter—is better.) The butter helped create crisper edges than the versions without.

For my fruit test, the main thing I wanted to find out was whether it was worth keeping the cherries whole or not.

A lot of recipes call for whole pit-in cherries, since it's said the pits add a slight bitter-almond flavor to the dessert. I made mini-clafoutis with both pitted and whole cherries to decide for myself.

In my small versions, I didn't taste a noticeable difference between the two, though it's entirely possible a larger clafoutis with many more whole cherries would take on that bitter almond aroma. Still, I ended up opting for pitted cherries, since the ease of eating a slice of this without having to keep spitting out little stones was worth more to me than any small flavor gain. It's even more true since I'm adding vanilla and giving the option of adding some kirsch (cherry brandy) too, which really amps up the flavor of the dessert. By the way, this recipe uses sweet cherries, not sour ones.

To make the clafoutis itself, start by putting your fruit in a baking vessel. It can be a pie plate, a tart pan, a baking dish, or even a cast iron skillet like I'm using here.

Then pour the batter on top.

It goes in the oven until puffed and browned a knife or cake tester inserted into the center should come out clean. That takes a little less than an hour at 350°F usually.

Let the clafoutis cool slightly, then serve it sprinkled with powdered sugar. Some whipped cream on top is not required, but sure is nice. One extra tip: If you want to impress your guests even more, beat the cream by hand with a whisk. I can't tell you how many times people have flipped out when they've seen me do it, which is just hilarious because it takes absolutely no skill at all.

What Is a Clafouti?

A clafouti (also spelled clafoutis) is a country-style dessert that originated in the Limousin region of South-Central France. It is a rustic, simple way to use seasonal fresh fruits and was originally made with unpitted dark tart cherries. In the States, Bing cherries, which are dark and sweet, are often used to make this dish and they are pitted.

Its name comes from the French word clafir, which means to "fill up," referring to the act of filling a baking dish with the fruit. Some French cooks add a little liqueur to the egg batter that is poured over the fruit.

While not traditional and purists would disapprove, these days, clafouti are made savory by eliminating the fruit and using bacon, cheese, and other ingredients.