Cherry clafoutis

Thank you very much for reminding me of this delicious dish. I made one today from the BBC Good Food Recipe using black cherries and kirsch and it was super delicious approved by all the family.

Re the stones, when I was a child we had bowls with little rims where we put the stones, all ready in a nice neat row for ‘Tinker, tailor, soldier, sailor, rich man, poor man, beggar man, thief.’ 🙂

When I first made it with big black cherries in France, thinking they should be stoned, we had a major hunt locally to find a cherry stoner. Having found one, though, and having an awful lot of cherries to stone (I was making 2 big ones for a lot of people) I was pleased to find that 2 of the blokes in the party were only too happy to play with this new toy and save me the bother!

Not clafoutis, but my mother jarred cherries every year, and we would have them plain, or with custard or ice cream. She kept the stones in, and we would spit them back into our spoon and have a side dish for them.

I've never make clafoutis, but will give it a go when cherries arrive. It certainly looks like something I would enjoy!

It seems the chemical in cherry stones I mentioned earlier is called amygdalin. But caution, when ingested, this chemical gets converted into toxic hydrogen cyanide in the body. You can experience symptoms such as difficulty breathing, headache, nausea, and even seizures. 🫢
I'm guessing you would need to eat quite a lot!

Fleurpepper

Why, you discretely spit outthe cherry stone in your hand and discard in small bowls left around. Peasant food is simple, very tasty, in season and local, and taste is everything- so yes, stones in.

Absolutely - one at a time. Not to spit them out separately would be very bad manners.

Callistemon21

kittylester

I've made it with bottled morellos in kirsch one - it was fabulous but I have never found them again.

I remember when you could buy those.
Last seen in TK Maxx one Christmas, I think, kittylester

Waitrose or Tesco!

But not a very large jar

kittylester

I've made it with bottled morellos in kirsch one - it was fabulous but I have never found them again.

I remember when you could buy those.
Last seen in TK Maxx one Christmas, I think, kittylester

Sorry to be a non-peasant, but I prefer mine without stones. I prefer olives without stones too.

And I can't afford to be fussy about always eating fresh. If I see a bargain, I'll go for it. I always freeze surplus and find a use for it.

PS. I love clafoutis, although the sugar means I can rarely have it.

I've made it with bottled morellos in kirsch one - it was fabulous but I have never found them again.

I've got a recipe in an old French recipe book but I've never made it.

My poor teeth if I hit one! 😃

Why, you discretely spit outthe cherry stone in your hand and discard in small bowls left around. Peasant food is simple, very tasty, in season and local, and taste is everything- so yes, stones in.

I've just fished out one of my old French recipes for clafoutis and it says you must leave the cherry stones in for more flavor. Apparently they contain the same active chemical found in almond extract and give a nutty taste.
I wouldn't think the eating is as enjoyable though.

I prefer fresh and don't cook clafoutis in off season. Just me.

I have a metal cherry stoner which really works. Last year was a bumper year for cherries and I bought a massive box of them for about a fiver, stoned them, ate loads and froze the rest. They lasted me for months.

I made cherry clafoutis many years ago and it was delicious. The only downside is that I made a tremendous mess when preparing the cherries. I got lots of teeny, tiny half-moon shaped cherry-coloured spills on the kitchen tiles.

It took forever to clean them all off. When I thought I'd got the last of them another appeared. For weeks later I kept spotting them, "Oops, there's another!" I thought I'd never get rid of them. Needless to say, I only made them once but the evidence remained.

I think that it is better made with morellos tbh as tinned fruit lacks the flavour of fresh fruit.

BlueBelle

Never heard of it it sounds very posh

Most famous foods from around the world, that may sound 'posh' elsewhere, are actually peasant food, using what is growing for more or less free locally.

Love clafoutis but I've only ever made it with fresh fruit. I'll have to try some tinned or frozen.

I too used to make it if France Witzend with fresh cherries, I find the frozen ones rather tasteless, but tinned work, as do blueberries. Rhubarb is a great idea Siope, I’ll try that, thanks

Fleurpepper

Yes, Far Breton- same thing.

With Armagnac.

This is a new recipe to me, I just looked it up and plan to make it later today.It looks delicious

Yes, Far Breton- same thing.

Can make it with soaked prunes too.
That sounds a bit like far. Have you made that?