Sweet cherries are the traditional filling for clafoutis, a classic French dessert that lies somewhere between a custard and a Dutch baby pancake. For this version, we employ the flavours of Iranian sweets—rosewater, saffron, pistachios—whose flavours also work well with cherries. Call it a crossover clafoutis.
Cherry-oh!
The quality of your fruit makes a big difference to this dish, so taste the cherries before you use them. You can also try using a mixture of sweet and tart cherries if you want a sweeter taste.
Cherry Saffron Rosewater Clafoutis
Ingredients
- 1 cup (250 mL) milk
- 10 to 12 saffron threads
- 2 cups (500 mL) tart cherries (or a mixture of sweet and tart)
- 2 Tbsp (30 mL) shelled lightly salted pistachios
- 3 organic eggs
- 3 Tbsp (45 mL) coconut palm sugar
- 1/2 cup (125 mL) all-purpose flour
- Pinch of salt
- 2 tsp (10 mL) rosewater
- Dried rose petals, for garnish
Nutrition
Per serving:
- calories361
- protein11 g
- total fat16 g
- sat. fat3 g
- total carbohydrates51 g
- sugars32 g
- fibre3 g
- sodium210 mg
Directions
01
In small saucepan, heat milk to a boil. Remove immediately from heat. In medium-sized bowl, crush saffron threads with back of wooden spoon and pour hot milk over them to infuse the flavour. Allow to cool for about 30 to 40 minutes.
02
Preheat oven to 350 F (180 F).
03
Lightly grease 9 in (23 cm) cast iron pan with a small amount of butter. Using cherry pitter, pit cherries and arrange with pistachios evenly over base of pan.
04
In blender, combine eggs, milk, coconut palm sugar, flour, salt, and rosewater and blend on high until consistency is similar to crepe batter. Pour batter over cherries and pistachios, working slowly and carefully so as not to displace them.
05
Place pan carefully in centre of preheated oven and bake for 30 minutes, or until surface of clafoutis has puffed up and jiggles slightly. Remove from oven and serve warm or cold, sprinkled with rose petals, either cut into slices or spooned directly from the pan.
