Fruit Clafoutis – When You Don’t Have a Bowl of Cherries

Clafoutis, pronounced KLA-foo-tea, is a French dessert which is traditionally made with un-pitted cherries.  However, you can adapt this recipe to any kind of fruit of the season.  If possible, keep it small, round and red – in keeping a little bit with tradition!  Suitable substitutions for cherries are: blackberries, raspberries, large blueberries whole small strawberries, seedless dark red grapes.


One of my avid readers, uses the Clafoutis as a way to use up any over-ripe fruit. Cut in thin slices or small cubes and arrange nicely in the container.

Pressure Cooker Fruit Clafoutis
This recipe was translated and adapted from a recipe found on the Bimbylandia recipe blog. You can make one large Clafoutis as I have for this recipe or make individual ones by using small forms.

Ingredients:
2 1/2 cups or about 300g of Fruit, chopped and/or de-seeded
2 Eggs
1/2 cup or 100 g of Sugar
3/4 cup or 100 g of Flour
1 cup or 250 ml of Milk
1 Tbsp. of Vanilla or 1 envelope of vanillin
Powdered Sugar
Butter (to hold wax paper in place)		 Equipment:
Trivet (or suitable substitue)
Form (or suitable substitute)
Wax paper (no need if the form is silicone)
Tin Foil

Wash and de-seed, stem and prepare the fruit of your choice.

In a mixing bowl,  add the eggs, sugar and vanilla and mix them well with a whisk or fork.  Next, add the flour and milk. Butter the form and line with wax paper.  Pour the mixture, and then the fruit into the form. Cover tightly with tin foil.

Prepare your pressure cooker by adding a trivet, to keep the form from touching the bottom of the pan (I use a steel cookie cutter).  Add two cups of water to the pressure cooker and set aside.

Before lowering the form into the pressure cooker, if your form does not have a handle, make “helper handles” to facilitate pulling it in and out of your pan.  Close and lock the lid and turn the heat to high.  When the pan reaches pressure, lower the heat and count 15 minutes cooking time at HIGH pressure (count 20 minutes at LOW).  When time is up, release all of the steam and open the pan.  Check for doness by slipping a toothpick in the center of the dessert.  If it still needs more cooking time close and lock the lid again and let the residual heat of the pan keep cooking it.

When it is ready, remove the form from the pressure cooker, let it cool and then pull out the dessert.  Move to a serving dish and sprinkle with powdered sugar right before serving.

Serve warm or chilled.