“Clafoutis aux Cerises” or Sherry Clafoutis is one of my favorite deserts that my mom prepared during the “Temps des Cerises”, the Sherry season in Provence. I remember it like yesterday, it was at the end of May beginning of June. We had many sherry trees on the farm where I grew up, it was an easy and fun picking.
Clafoutis is traditionally made with Sherry but all kinds of fruits can be used; peach, apple, pineapple, etc..
The fruits can be fresh, frozen works well too.
Easy Clafoutis Recipe
1 cup Sugar
3/4 cup unbleached Flour
1/3 cup butter
1 cup milk
1 teaspoon vanilla extract
2 lbs of Sherry (or any other fruits that yo like)
1 teaspoon of salt
Brush bottom of dish with almost melted butter
Add thin layer of sugar
In a bowl mix all the ingredients:
Eggs, flour, sugar,milk and salt. Mix really well.
Pour melted butter and mix.
Place layers of fruits in dish (to the top)
Preheat oven at 400 degrees
Bake for 20 minutes
Add thin layer of sugar on top
Bake for another 5 minutes to caramelize the sugar.
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Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..