Cherry Clafouti
Originally published in the Journal de Montréal on May 31, 2008.
To make the most of freshly arrived cherries in the market, I’d like to share a very different dessert with you this week, known as “clafouti”. Native to the Limousin region in France, clafouti gets its unusual name from “clafi”, a dialect word that means “filled” (with cherries).
The classic version of this flan is made with unpitted cherries, not because the cook is lazy, but because the pit provides a special flavour to it. This mildly sweet but nourishing dessert that can be served either hot or warm, contains 8 g of proteins per portion. Complete the meal by adding some prosciutto and mango slices as an entrée.
Try our recipe for Cherry Clafouti
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Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!
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