Amarena Cherry Clafoutis Recipe
Amarena cherries are dark, bitter cherries from northern Italy. They are usually preserved in heavy syrup. The cherries are delicious in pastries like zeppole and gelato. I picked up a jar of Amarena cherries at my favorite deli a few weeks ago to make zeppole, but I never got around to doing so. For weeks, I‘ve considered using these cherries in some of my favorite sweet and savory recipes. I finally settled on Amarena Cherry Clafoutis—a simple and easy recipe that is ever so flavorful.
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I prefer that custard pastry be chilled before serving, but my husband couldn’t wait that long to eat a slice of clafoutis. We poured two glasses of milk, whole milk for him and skimmed for me, and we ate our room-temperature pastry. I went to put it up later, and I noticed that the clafoutis was nearly gone. He went back for more.
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Amarena Cherry Clafoutis
Ingredients
- ¾ cup heavy cream
- 1 vanilla bean
- ½ cup whole milk
- 3 eggs
- ¼ cup sugar
- â…” cup all-purpose flour
- 1 cup Amarena cherries in syrup
- 3 tbsp confectioner’s sugar
Instructions
- Preheat oven to 350 degrees. Scrape the vanilla bean and put the seeds, pod, and cream in a small saucepan. Heat on low for a couple of minutes until the mixture is slightly warm. Remove from heat and add milk. Remove the vanilla pod.
- Mix together flour and sugar; whisk in eggs then add vanilla cream mixture. Stir; add cherries. Pour into a 9 inch round baking dish. Bake 30-35 minutes or until clafoutis is golden brown on top. Cool completely and dust with confectioner’s sugar. Serve chilled.
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