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The Hirshon French Cherry Clafoutis

The Hirshon French Cherry Clafoutis


Units Scale
  • 400g / 1 lb cherries
  • 15 ml / 1 tbsp kirsch
  • 15 ml / 1 tbsp icing sugar
  • 45 g / 3 tbsp granulated sugar
  • 15 g / 1 1/2 tbsp flour
  • 15 g / 1 tbsp almond powder
  • 7 1/2 g / 1/2 tbsp ground Mahlab
  • 170 ml / 3/4 cup whole milk, preferably from a Jersey cow
  • 2 eggs
  • 1 tsp vanilla extract
  • microplaned lemon rind from 1/4 lemon
  • grated Nutmeg (optional but recommended)


  1. Mix cherries with kirsch and icing sugar and let sit for 1 hour.
  2. Preheat oven to 190 C/ 375 F. Butter an 11-12 inch oval dish or a shallow pan.
  3. Sift flour, powdered almond and mahlab and add sugar together. Whisk in milk until smooth. Whisk eggs, vanilla, lemon rind, and nutmeg.
  4. Pack cherries on bottom of oval dish and pour batter over. Bake for 45 min or until set. Insert knife into center, if it comes out clean it is done. Serve warm in dish and enjoy spitting out the cherry pits – it’s part of the charm of the dish!

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