Effortless Cherry Clafoutis with a Bourbon Twist: Your New Favorite French Summer Dessert

Imagine a dessert that’s elegant enough for a special occasion but simple enough for a weeknight treat. That’s exactly what this Cherry Clafoutis with a hint of bourbon brings to your table! This recipe transforms classic French charm into a modern, accessible delight, perfect for those warm summer evenings or whenever a craving for something sweet and sophisticated strikes.

We’re absolutely thrilled to have GRIZZLY Cast Iron Cookware as a valued sponsor for this post. Their exceptional cookware played a crucial role in making this clafoutis perfectly, and we’re excited to share why it’s such a fantastic choice for your kitchen endeavors.

Demystifying Clafoutis: Pronunciation and Definition

Before we dive into baking, let’s address the elephant in the room: how do you say “clafoutis”? It’s pronounced Klah-foo-tee. The “S” at the end is silent, adding a touch of French elegance without complicating the pronunciation. Now that we’ve cleared that up, what exactly is this delightful dish?

Originating from the Limousin region of France, clafoutis is a traditional baked French dessert that perfectly marries a rich, custardy batter with fresh fruit. Traditionally, it’s made with black cherries, often left unpitted to impart a subtle almond flavor as they bake. However, the beauty of clafoutis lies in its adaptability; you can use various fruits, and as you’ll discover in this recipe, frozen cherries are an excellent, convenient option.

The texture of a clafoutis is unique—somewhere between a dense custard and a light, fluffy pancake or cake. It’s not overly sweet, allowing the natural flavors of the fruit to shine through, and it bakes beautifully into a golden-brown masterpiece, whether in a classic pie dish or, as we prefer, a versatile cast iron pan.

The Perfect Pan: Baking with GRIZZLY Cast Iron Cookware

For this recipe, I proudly used my GRIZZLY Cast Iron Cookware 10″ casserole dish, and the results were nothing short of spectacular. Baking in a high-quality cast iron pan elevates the clafoutis experience significantly. Cast iron is renowned for its exceptional heat retention and even heat distribution, which are crucial for achieving that perfectly cooked, golden crust and a uniformly set custard.

Beyond its stellar performance, GRIZZLY Cast Iron Cookware offers features that truly set it apart:

• Effortless Cleaning: Unlike traditional cast iron that can be fussy, GRIZZLY’s nickel-plated surface makes cleanup incredibly easy. A quick wash, and it’s sparkling clean.
• Superior Heat Retention: Your clafoutis will stay warm long after it comes out of the oven, perfect for lingering over dessert or serving seconds.
• Rust-Proof Durability: The nickel plating isn’t just for looks; it provides an excellent barrier against rust, ensuring your pan remains beautiful and functional for years to come without the constant worry of seasoning.
• No Seasoning Required: A major advantage for many home cooks! You can skip the tedious seasoning process and get straight to baking.

Using such a reliable and stylish piece of cookware made the entire baking process a joy. It’s a testament to the fact that high-quality tools can truly enhance your cooking and baking experience. If you’ve been hesitant about trying cast iron, GRIZZLY offers a fantastic entry point with its user-friendly design and impressive capabilities.

Gathering Your Essential Ingredients

One of the best parts about clafoutis is its relatively simple ingredient list, making it approachable for any home baker. Here’s what you’ll need, along with a few insights:

• 12 oz frozen pitted dark cherries: While fresh cherries are wonderful, frozen pitted cherries are a fantastic year-round option and super convenient. We’ll discuss preparation in detail below.
• 1/2 cup 2% milk: Provides moisture and contributes to the custard’s creamy consistency. Whole milk can also be used for an even richer result.
• 1 1/2 cup heavy cream: This is key to achieving that luxurious, silky texture characteristic of a good clafoutis. Don’t skimp on the heavy cream!
• 3 large eggs: Act as the primary binding agent, giving the clafoutis its structure and helping it puff up beautifully in the oven.
• 1 tablespoon of bourbon: Our modern twist! Bourbon adds a subtle warmth and depth of flavor that complements the cherries wonderfully. If you prefer to omit alcohol, vanilla extract or almond extract makes a great substitute.
• 1/2 cup sugar: Sweetens the custard without overpowering the natural fruit flavors. Adjust to your preference based on the sweetness of your cherries.
• 3/4 cup all-purpose flour: Provides just enough structure to the batter, preventing it from being too runny while maintaining its custardy feel.
• 1/4 teaspoon salt: A pinch of salt is essential for balancing the sweetness and enhancing all the other flavors.

The Star Ingredient: Cherries and Beyond

Cherries are the traditional fruit of choice for clafoutis, and for good reason—their tartness beautifully contrasts with the sweet, rich custard. While tart cherries are often preferred, feel free to use any kind of cherry you love, whether sweet or a mix. The recipe is also incredibly forgiving when it comes to fruit choice; nearly all stone fruits work wonderfully, including peaches, plums, and apricots. Even berries like strawberries and raspberries can be delightful additions!

Traditionally, clafoutis is made with unpitted cherries. The theory is that the pits release a subtle almond-like flavor during baking, enhancing the overall taste. While this is an authentic approach, the practicality of biting into a pit can detract from the dessert experience. For that reason, I strongly recommend using pitted cherries, whether fresh or frozen, to ensure every bite is a pure delight.

Fresh vs. Frozen Cherries: A Guide

As I mentioned, fresh cherries aren’t always in season. This recipe happily accommodates frozen cherries, allowing you to enjoy this dessert any time of year. The key to using frozen cherries successfully is proper preparation:

• Thawing and Draining: Frozen cherries release a lot of liquid as they thaw. To prevent your clafoutis from becoming watery, it’s crucial to thaw and drain them thoroughly. Simply rinse them in a colander under cool water, then let them sit for a few minutes to thaw.
• Drying: After draining, spread the cherries on a clean kitchen towel or paper towels and gently pat them dry. This step is vital to ensure the cherries don’t introduce excess moisture into your batter, which could affect the clafoutis’s texture.

If you opt for fresh cherries, remember to pit them before incorporating them into the recipe. A cherry pitter makes this task quick and easy, but a small paring knife can also do the trick.

Step-by-Step: Crafting Your Bourbon Cherry Clafoutis

You’ll be pleasantly surprised at how straightforward this elegant French dessert is to make. Don’t let its fancy name fool you—it’s incredibly simple!

1. Prepare Your Cherries: If using frozen cherries, begin by thawing and thoroughly draining them. Rinse them in a colander, allow them to thaw for a few minutes, then pat them completely dry with a clean towel. This step is crucial to prevent a watery clafoutis. If using fresh cherries, simply pit them. Preheat your oven to 350°F (175°C) and lightly grease your cast iron pan or baking dish.
2. Whip Up the Batter: In a medium bowl or, for ultimate smoothness, a blender, combine the milk, heavy cream, eggs, bourbon, and sugar. Whisk vigorously or blend until the mixture is well combined and slightly frothy. Then, add the all-purpose flour and salt. Continue whisking or blending until all large lumps of flour have disappeared and you have a smooth batter. The blender is particularly effective here for achieving a silky-smooth consistency effortlessly.
3. Assemble and Arrange: Pour the prepared batter into your lightly greased GRIZZLY cast iron pan. Carefully scatter the cherries evenly throughout the batter. For a beautiful presentation, try to leave some of the cherry tops peeking out from the surface—they’ll look stunning once baked.
4. Bake to Golden Perfection: Place the pan in your preheated oven and bake for 40-50 minutes.

How to Know When Your Clafoutis is Perfectly Baked

The baking process of a clafoutis is always a bit magical. You’ll notice it puffs up significantly in the oven, creating a beautiful domed shape. Don’t be alarmed when it gently deflates a bit after you remove it—this is completely normal and expected for a custardy dessert.

To confirm your clafoutis is done, insert a knife or a wooden skewer into the center. It should come out clean, indicating the custard has fully set. The edges of the clafoutis should be beautifully golden brown, and the center might still have a slight, gentle wobble—this is a sign of a perfectly custardy interior. If it looks too wet or a knife doesn’t come out clean, give it another 5-10 minutes in the oven.

The final texture can also be a matter of personal preference. Some people adore a very jiggly, almost liquidy custard texture, while others prefer a denser, more cake-like consistency. For a more custard-like clafoutis, check it at the 40-minute mark. If you prefer it a bit firmer and denser, leave it in for the full 50 minutes, or even a few minutes longer, until the center is more firmly set.

Serving Your Delicious Cherry Clafoutis

The best way to enjoy clafoutis is often a point of delightful debate! For optimal flavor and texture, I highly recommend serving this bourbon cherry clafoutis fresh and warm, directly from the oven. The warmth brings out the rich bourbon aroma and the juicy sweetness of the cherries, complementing the tender, custardy batter beautifully. A simple dusting of confectioners’ sugar adds a touch of elegance and visual appeal. You can use a fine-mesh sieve to sprinkle it evenly over the top.

Some people enjoy clafoutis chilled, but be aware that its consistency will firm up considerably as it cools. The custardy softness will become denser, more akin to a firm pudding. While still delicious, it offers a different textural experience.

Garnishing Suggestions for an Extra Flourish:

• Classic Confectioners’ Sugar: Simple, elegant, and always a winner.
• A Dollop of Whipped Cream: A cloud of fresh, lightly sweetened whipped cream is a perfect counterpoint to the rich clafoutis.
• Fresh Mint Leaves: A sprig of mint adds a pop of color and a refreshing aroma.
• Toasted Almonds: Slivers of toasted almonds add a delightful crunch and nutty flavor, echoing the traditional almond notes from cherry pits.
• A Scoop of Vanilla Ice Cream: For a truly indulgent experience, especially when served warm.
• Crème Fraîche or Greek Yogurt: Offers a tangy contrast to the sweetness of the fruit and custard.

Storage and Make-Ahead Tips

Clafoutis is one of those delightful desserts that truly shines brightest on the day it’s baked, ideally served warm. As mentioned, the consistency changes as it cools, firming up from its initial custardy softness. While leftovers are still enjoyable, they won’t have the same delicate texture as a freshly baked clafoutis.

If you have any leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. When ready to serve, I recommend letting it come to room temperature for about 30 minutes to an hour to allow the flavors and textures to soften slightly. Reheating clafoutis can often lead to a rubbery texture, and freezing is generally not recommended as it significantly degrades the delicate custard consistency.

Making Clafoutis in Advance: A Clever Trick for Entertaining

Even though eating it fresh is ideal, you can absolutely prepare parts of this recipe in advance to make entertaining stress-free! The batter can be made ahead of time. Simply prepare it according to the recipe instructions, stopping before you add the cherries. Store the mixed batter in an airtight container in the refrigerator for up to 24 hours.

Approximately 45-60 minutes before you plan to serve dessert, pour the chilled batter into your GRIZZLY cast iron pan, arrange the cherries on top, and bake as directed. This allows you to serve a freshly baked, warm clafoutis to your guests without any last-minute fuss, leaving you more time to enjoy their company. It’s a win-win!

Unlock Your Creativity: Other Ways to Make and Serve

The beauty of clafoutis lies in its versatility. Once you’ve mastered the basic recipe, you can easily experiment with different fruits and flavor combinations:

• Fruit Swaps: Beyond cherries, try sliced peaches, apricots, plums, blueberries, raspberries, or a mix of seasonal berries. Ensure softer fruits are patted dry to prevent excess moisture.
• Nutty Additions: Bake slivered almonds, chopped pecans, or walnuts directly into the custard for added texture and flavor. Alternatively, sprinkle them on top as a garnish.
• Flavor Extracts: If you’re skipping the bourbon, or even if you’re not, a teaspoon of almond extract or pure vanilla extract can enhance the dessert beautifully. A hint of orange or lemon zest can also add a bright, fresh note.
• Spiced Clafoutis: A pinch of cinnamon, nutmeg, or cardamom can warm up the flavors, especially with fall fruits.
• Individual Servings: Instead of one large pan, divide the batter and fruit into individual ramekins for perfectly portioned desserts. Adjust baking time accordingly.
• Different Liquors: Experiment with other spirits! A good brandy, rum, or even a fruit liqueur like Kirsch (cherry brandy) would work wonderfully in place of bourbon.

I genuinely loved creating this recipe and can’t wait to explore more fruit variations throughout the summer. And thanks to my incredible GRIZZLY Cast Iron Cookware casserole dish, cleanup will be a breeze, ensuring it gets plenty of use all season long!

More Easy Fruit Desserts You’ll Adore

If you’re a fan of simple yet impressive fruit desserts, be sure to check out these other favorites:

• Easy Semi Homemade Cherry Pie
• Easy Lemon Bars- You can make these 3 ways!
• Peach Muffins with Crumb Topping
• Easiest Plum Tart Recipe