Cherry Clafoutis

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Recipe technically turned out nice but neither my hubby or I cared for the final result.
Here's a tip. Be sure to get the cherry juice off your fingers ASAP or you will look like you have been working out in the yard!

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Cherries are my favorite fruit and this was the first time I have ever used fresh cherries in a recipe. I was very disappointed. I could taste nothing but egg, the cherries still tasted raw, and it took longer than 40 minutes to bake.

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Just made this and also baked it in an 8x8 pan at 350 for 40 minutes. This is more like an egg custard/bread pudding like recipe. Liked it and was very easy to make. Not too sweet. I could see it served layered with whip cream or ice cream.

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This is soooo good. I made it in an 8x8 pan and it baked perfectly in 40 min. I also topped it with some sliced almonds to add more texture. The best part is that it wasn't too sweet and the cherries could really shine.

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We enjoyed this dessert very much. I used sour cherries which necissitated an adjustment in the amount of sugar needed, but we love the cake-custard like consistency of the final product. I used individual ramakins and just adjusted the cooking time accordingly.
Thanks for sharing the recipe..

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LET ME SAY...THE ALMONDS AND LEMON ZEST GAVE IT GOOD FLAVOR, BUT YOU DO HAVE TO EAT THIS "WARMISH" AS ANNE SAID IN THE SHOW...IF YOU WAIT TOO LONG...THE TEXTURE CHANGES AND THE BOTTOM GETS A BIT GUMMY. I HAD ONE HELPING AND THREW THE REST AWAY...WHAT A WASTE OF TIME AND MONEY...CHERRIES ARE NOT CHEAP, IN A CAKE FORM IT MIGHT HAVE BEEN FINE...SORRY ANNE!!!

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The clafoutis would not set up in the time indicated in the recipe. Did not have the 7 inch by 5 inch pan so used a dip dish pie plate. The pie plate had 50 square inch of surface and the other would have 35 squre inches. The problem might have been in the cherrys. The ones I used were large and fully ripened.

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I caught Anne's show today and had to make it. I love cobbler and typically think of cobbler as the shortbread/biscuit style. This made me totally happy and may have replace my traditional cobbler because it was super easy. I switched up the fruit. I had some fresh blackberries & peaches I need to use up. This work beautifully and went together in a snap. I put the juice of the zested lemon over the peaches & blackberries to keep the fruit color bright.

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I loved this recipe! Ann Burrell is now my favorite Food Network Chef!! I have had great success with each and every dish I try.
Connie Smith
Largo,Florida

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The almonds add a new dimension to this classic recipe. Using the frozen cherries makes this a very easy, year-round recipe. Especially for those of us who don't like to bake! For those questioning the 5" x 7" pan, it's an Oval pan!! Corningware makes one and if you look in your cabinets for side dishes or gratin dishes you may find you do in fact own one!! I do and I'm not a baker. But if you don't, an 8" round can work too.