Cherry Claufouti RECIPE
From Deborah Olson’s farm kitchen

Clafouti, a French creation, is a simple custard dessert. It captures the essence of our delicious Cherries and it complements a fabulous dinner.


¼ cup of sugar, plus 1 tablespoon
2 cups pitted Olson’s fresh Cherries (approximately 1 lb.)
2 large eggs
¾ cup milk
¾ cup light cream
¾ cup all purpose flour
¼ teaspoon salt
1 teaspoon of vanilla or kirsch
confectioner’s sugar
whipped cream to garnish (optional)


Preheat oven to 375 degrees. Generously butter a shallow 10 inch baking dish, glass or pottery pie plate. Sprinkle one tablespoon of sugar evenly over the bottom of the dish. Distribute the pitted Cherries evenly over the sugar. Beat the eggs lightly, then add the milk, cream, flour, salt, remaining sugar, and vanilla (or kirsch) and beat just until smooth. Pour the mixture over the Cherries and bake in center of oven until puffed and lightly browned (a toothpick or knife inserted in the center comes out clean), about 45 - 50 minutes. Dust with confectioner’s sugar and serve warm. If you’d like, top each serving with whipped cream. Makes 6 servings.

From Cooking With Fruit by Rolce Redard and Dorrit Senior.