An ode. To clafoutis. 

An ode to the summer clafoutis. 

To the cottage clafoutis. 

To the weekend clafoutis.

An ode to the love baked into every ounce. The sweetness of the heart delivered as a bite. Lucious cherries freed of any hardness, the softest self revealed. A chance to glimmer and shine, sliding into a buttery new home. 

An ode to the beauty of simplicity. Cracked eggs, fluffy flour, sparkling sugar, a splash of milk and a dash of essence. In perfect harmony. A bath of batter. Enveloping new friends in the comfort of a sweet, serene caress.

And ode to the test of time. A sprinkle of sugar. A rest in the hearth, where the efforts of the heart grow tenfold. A softness fills the air. Shoulders drop, music fills the air. A three-quarter interlude. A peer, a peak, a poke. A glistening golden top.

And into the world emerges love. A soothing scoop of satisfaction. Of sharing out what good came in. Of love, by the name of clafoutis. 

A Recipe. Cherry Clafoutis. 

Recipe lifted with love and much respect from David Lebovitz. 

A clafoutis is traditionally made with cherries (unpitted, even), but you can happily make it with nearly any fruit your heart desires (in which case, a proper person might suggest you call it a flaugnarde – but I’m far from proper in this sense). Peaches, pears, and plums are a pleasure. Rhubarb, figs, and currants have all been treasures. Pick something fresh and in season, and you’re set. 

Ingredients 

1 1/4 pounds (570g) sweet cherries

3 large eggs, at room temperature

1/2 cup (70g) all-purpose flour

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1/2 cup (100g) plus 3 tablespoons (45g) sugar

1 1/3 cup (330ml) whole or low-fat milk

Softened butter, for preparing the baking dish

Instructions

Preheat the oven to 375ºF (190ºC). Smear a 2-quart (2l) shallow baking dish liberally with butter

Stem and pit the cherries. Lay them in a single layer in the baking dish.

In a standard blender, or using an immersion blender and a bowl, mix the eggs, flour, vanilla and almond extracts, ½ cup sugar, and milk together until smooth.

Pour the batter over the cherries and sprinkle the fruit and batter with the 3 tablespoons of sugar.

Bake the clafoutis until the custard is just set; a knife poked in the center should emerge relatively clean. It’ll take about 45 minutes