kicking off the cherry season

As spring transitions to summer around Mother’s Day, the brief cherry season in California hits its peak. Farmers markets and grocery store produce sections overflow with pints of sweet-tart cherries in various shades of red. To celebrate this season, I turn to my cooking school binder and prepare a cherrylicious dessert I learned in my very first class – Cherry Clafoutis (pronounced as klah-foo-TEE. The “s” is silent). This year, I’m adding an Indian twist by scenting it with green Cardamom, a sweet spice commonly used in Indian desserts and sweet treats!

Cardamom-scented Cherry Clafoutis

Cherry picking in SF Bay Area

I’ve been popping cherries into my mouth all week after we went cherry picking on Mother’s day weekend and brought back a huge bag (about 10 lbs!) of gorgeous red and black cherries. The weather was nice and cherry season was at its peak in Brentwood (in East Bay). It was the perfect Mother’s Day activity for me to do with my four year old daughter. During the couple of hours we spent at the ranch, we plucked a few pounds of their juicy, sweet cherries to bring back home and ate almost as many straight from the trees!

After sharing a few bags with friends and family and snacking on those sweet-tart cherries all week long, there were still a few more sitting in the refrigerator. Of course, I had to make the Cherry Clafoutis that I learned in cooking schoool a few years ago. It was a dessert recipe taught as part of the baking techniques class. It’s a rustic yet elegant dessert, baked in the oven, highlighting the natural sweetness and flavor of cherries.

Cardamom-scented Cherry Clafoutis

The Clafoutis

Light, not-too-sweet, and bursting with a juicy surprise in every bite, this French custardy tart comes from the Limousin region of France and is traditionally made with black cherries. The cherries bake in a cake-like batter made with eggs, cream, sugar, and flour. The batter is similar to that of a flan or a thick pancake, and it puffs up around the fruit as it bakes. You can bake it in a round or square cake pan or a pie dish and cut into slices for serving or in ramekins for individual servings. Clafoutis is usually dusted with powdered sugar and served warm, sometimes with a dollop of whipped cream or a scoop of ice cream.

You’ll also find a lot of recipe variations, made with all kinds of fruit like the different berries, apples, pears and even stone fruits like peaches, nectarines and apricots. I have a awesome Instant Pot-friendly Dried Apricot Clafoutis recipe in my cookbook!

Khubani (Dried Apricot) Clafoutis from my cookbook

Cardamom-scented Cherry Clafoutis

Being Indian born and raised, I love sweets and desserts with a hint of spice from green cardamom. It is certainly one of my favorite spices, and I tend to use it in many of my recipes! Cardamom creates such a unique flavor profile, especially in this Cherry Clafoutis recipe, and elevates it to a whole new level. The sweet, warm, and earthy notes of green cardamom complement the sweet cherries perfectly, giving it a lovely Indian touch!

Cardamom-scented Cherry Clafoutis

Even if you didn’t get a chance to go cherry picking this summer, you can still enjoy this simple and elegant French dessert. Look for fresh cherries at your local farmers markets or grocery stores, or simply use frozen cherries from the freezer section. Either way, you’ll be able to savor the delightful flavors of this Cardamom-scented Cherry Clafoutis at home!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cardamom-scented Cherry Clafoutis


  • Author: Vasanti
  • Yield: 68 servings 1x

Description

A classic French custard-like black cherry tart infused with the warm, sweet spice of cardamom for a unique Indian twist.


Ingredients

Units Scale
  • 1 lb fresh cherries, pitted (see FAQs & Notes + Variations)
  • 3/4 cup all purpose flour
  • 3/4 cup sugar + some more for flouring the ramekins or baking dish
  • 1/41/2 tsp ground cardamom (see Variations)
  • 2 eggs
  • 1 cup (8 fl oz) heavy/light cream
  • 1 tsp or as needed butter, for buttering the baking dish or ramekins.

For Serving

  • Confectioners’ or powdered sugar
  • Vanilla or any other ice cream of choice, optional

Special Equipment

  • 8‘ or 9” round cake pan or pie/baking dish or small 5 oz ramekins

Instructions

  • In a medium bowl, whisk together flour, sugar and ground cardamom and set aside.
  • In a small bowl, combine the eggs and cream.
  • Whisk until well blended.
  • Make a well in the center of the flour mixture.
  • Slowly, in a thin stream, whisk in the egg mixture to form a smooth batter (see FAQs & Notes for consistency)
  • Let the prepared batter rest for about half an hour.
  • In the meantime, preheat oven to 400°F (200 °C).
  • Butter and flour a cake pan/baking dish/ramekins. Place the fruit in the dish and set aside until ready to use.
  • Pour the batter over the cherries or fruit in the ramekins or baking dish. If using ramekins, set them on a baking sheet.
  • Bake in the preheated oven for 30-35 minutes, until the batter rises and cooks and the surface has a light golden brown color. (Don’t worry if the clafouti rises and seems like falling out of the ramekin while baking. It will fall back in the ramekin after taken out of the oven and slightly cooled)
  • Sprinkle confectioners’ sugar and serve warm or at room temperature along with a scoop of ice cream.

Keywords: Baking Recipes

Step-by-Step Details

Step: 1

In a medium bowl, whisk together flour, sugar and ground cardamom and set aside.

Step: 2

In a small bowl, combine the eggs and cream.

Step: 3

Whisk until well blended.

Step: 4

Make a well in the center of the flour mixture.

Step: 5

Slowly, in a thin stream, whisk in the egg mixture.

Step: 6

Whisk to form a smooth batter.

Step: 7

Let the prepared batter rest for about half an hour.

Step: 8

In the meantime, preheat oven to 400°F (200 °C).

Step: 9

Butter and flour a cake pan/baking dish/ramekins. Place the fruit in the dish and set aside until ready to use.

Step: 10

Pour the batter over the cherries or fruit in the ramekins or baking dish. If using ramekins, set them on a baking sheet.

Step: 11

Bake in the preheated oven for 30-35 minutes, until the batter rises and cooks and the surface has a light golden brown color. (Don’t worry if the clafouti rises and seems like falling out of the ramekin while baking. It will fall back in the ramekin after taken out of the oven and slightly cooled).

Step: 12

Sprinkle confectioners’ sugar and serve warm or at room temperature along with a scoop of ice cream. 

Recipe FAQ’s and Notes

Can't find fresh cherries?

Frozen cherries work equally well! You don’t even need to thaw them!!

What's the best way to pit cherries?

I have a great kitchen tool that does the job quickly and very easily but there are other ways to pit the cherries by using a peperclip, a chopstick, etc. that you can Google and find videos on how to do. You can also run a paring knife in the cherries along the center, around the pit and then twist and remove the pit, like you would do with an avocado or simply smash the cherries one by one with a chef’s knife or any large knife and pick the pit. Please note, this may not be the best method to maintain the shape of the cherries. 

What should be the consistency of the batter?

The batter for clafoutis should be smooth, have a runny, pourable consistency that’s a bit thicker than the flan and thinner than pancake batter.

 

Recipe Variations

You can use any other fresh or frozen fruit like berries (blueberries, raspberries or strawberries), sliced stone fruit (peaches, apricots or nectarines), ripe pears or apples, cored and cut into thin slices.

If you are using apples or pears, sauté them in butter over medium heat until they light golden brown, for about 7-10 mins. Sprinkle 2-3 tbsp sugar, (brown sugar recommended) and continue sautéing for 3-5 mins longer. Cool completely and then place in the ramekins or baking dish.

Try other ground spices in place of cardamom like cinnamon, nutmeg, saffron, ginger, allspice or clove. They are some great options to enhance the flavor profile with cherries or other fruits.

Happy cooking
Vasanti

What did you think?

Rate + Review

Leave a Message

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Hi I’m Vasanti
…and I ❤️cooking ‘n clicking!!
I share a modern take on Indian cuisine made using nontraditional techniques and ingredients, while staying true to its authenticity. You’ll also find classic recipes from my beloved Maharashtrian culture and heritage.



Cookbook

Classic and Innovative Recipes for the Homecook

It's a Signature Concoction!


Cardamom-scented Cherry Clafoutis

Ingredients

Instructions

FOLLOW ALONG ON INSTAGRAM @signatureconcoctions