Clafoutis Time: Cherry Pistachio

cherry clafoutis4

It's that time of year again, for making clafoutis.

As a French woman once said to me, "what's the big deal about a clafoutis? it's crepe batter and stone fruit".

It really is just a simple egg custard poured over some stone fruit. Cherries being my favorite in this wonderful dessert from the Limousin region in France.

Last year I made 2 different versions, and this time I tried a gluten free recipe from Cannelle & Vanille.

This recipe uses pistachios instead of almonds, and cornstarch instead of flour.

I added more sugar and more pistachios, and noted my changes. The results were rich and DELICIOUS.

I also used Rainier cherries from Oregon, which were yellow and red and gorgeous.

An easy way to pit cherries is just take the back of a heavy chef's knife and with the palm of your hand press down. The pit will come right out.

I baked the clafoutis in 2 oval gratins, but next time will make it in one round dish.

Cherry Pistachio Clafoutis (loosely adapted from Cannelle et Vanille):

2 cups pitted cherries
3/4 cup sugar
1/3 cup cornstarch
3 eggs
pinch of salt
3/4 cup of whole milk
1 tbsp vanilla
3 tbsp ground pistachios (about 1/4 cup of pistachios)
zest of a lemon
butter for greasing the dish and confectioners sugar for dusting

Liberally butter a 9" round gratin dish, or oval baking dish.

Lay pitted cherries on the bottom of the buttered dish.

Mix sugar, eggs, and cornstarch and whisk until cornstarch is dissolved.

Grind pistachios in a food processor or coffee grinder and add the ground nuts with the lemon zest and vanilla to the batter.

Whisk in milk until all ingredients are smooth.

Pour batter over cherries in the baking dish.

Bake in a 350F oven for 40-45 minutes until custard is set and edges are browning.

Let cool a few minutes.

Once completely cooled, dust w/ confectioners sugar and DIVE IN!

This is my favorite clafoutis so far.


Tim said…
I think you hit a home run with this one. I can't wait to try it!
Claudia said…
Love clafoutis - especially cherry ones. Those pistachios make it sing.
Oh those Rainier cherries are addicting! I probably would have eaten them all before I finished making this. Love the pistachio's in this, great idea!
tasteofbeirut said…
I used to make crêpes with cornstarch instead of flour (they come out lighter) and so I am going to love it in a clafouti; great idea to include pistachios in the batter.
kat said…
Matt really wanted me to make him one of these last year & I never got around to it, this year I promise to. Do you think it has to be made with stone fruit? I wonder if rhubarb would work.
The JR said…
Ooohhh. Looks very good. I luv those rainier cherries. They are so beautiful.
Bluebird NY said…
Thanks for a gluten free alternative that actually looks delicious! I can't wait to see what you'll dream up when the NY State cherries come in!
Jen_from_NJ said…
What a beautiful clafoutis! I love your French baking dish - just perfect!
Anonymous said…
This looks delicious!!!!!