🍒 Cherry & Orange Blossom Clafoutis

Jun 19, 2025

A rustic French dessert, reimagined for The Citrus Edit

There are desserts that whisper, and there are desserts that hum—this one does both. It’s soft and delicate like summer air, perfumed with orange blossom water and studded with cherries so dark and ripe they stain the batter like ink.

Traditionally a farmhouse dessert from the Limousin region, clafoutis is simple—almost shy. But here, it’s given a sunlit twist. The citrus lifts it, the cherries ground it, and the orange blossom lingers like the memory of a garden in bloom.

RECIPE
Serves 6 | It’s a dish for long afternoons, linen dresses, & the clink of glasses on stone tables.

For the Batter:
¾ cup (90g) all-purpose flour
⅓ cup (65g) granulated sugar
Pinch of salt
Zest of 1 small lemon
3 large eggs
1¼ cups (300ml) whole milk
¼ cup (60ml) heavy cream
1 tsp vanilla extract
1–1½ tsp orange blossom water (adjust to taste)
1 tbsp melted butter (plus more for greasing)

Fruit:
2 cups fresh cherries, pitted (preferably dark, sweet varieties)
Optional: a few torn basil or mint leaves for garnishing

For the Garnish:
Powdered sugar
Extra orange zest
Crème fraîche or whipped mascarpone (optional, for serving)

🍒 Method

Prep the oven & dish:
Preheat oven to 350°F (175°C). Generously butter a 9-inch round baking dish, skillet, or shallow gratin dish.
Mix the batter:
In a large bowl, whisk flour, sugar, salt, and lemon zest.
In a separate bowl, beat eggs, then whisk in milk, cream, vanilla, orange blossom water, and melted butter.
Slowly pour wet ingredients into dry, whisking until smooth and thin (it should resemble crêpe batter).
Assemble:
Scatter the pitted cherries evenly in the buttered dish. Pour the batter gently over the top. Let sit for 5 minutes so the cherries settle slightly.
Bake:
Bake for 35–45 minutes, or until puffed and golden around the edges and just set in the center. It should still have a bit of wobble—like custard.
Cool & serve:
Let cool slightly. Dust with powdered sugar and orange zest. Serve warm or room temp, optionally with a dollop of crème fraîche or whipped mascarpone.

Suggested Pairings:

Wine: A glass of chilled Muscat or sparkling rosé
None Alcoholic: Iced chamomile tea with orange peel or coffee

Kitchen Notes:

Glaze texture:
The cherry-orange glaze should be thick enough to coat a spoon but still pourable. If it reduces too much, just splash in a bit more orange juice to loosen.
Choosing cherries:
Dark, sweet cherries like Bing or Rainier work beautifully here. If using tart cherries, increase the honey slightly to balance the acidity.
Pitting cherries:
A cherry pitter will save you time, but a sturdy metal straw or chopstick works in a pinch. Wear an apron—cherry juice stains like ink.

🍒 Cherry Week Continues...

Tomorrow, we wrap our menu with something a little dangerous. If you’ve tried this dessert, let me know how you liked it—or if you made your own version. I always love hearing what’s on your table.

Links to published Cherry Week Recipes:

Main: Cherry-Orange Glazed Pork Tenderloin
Starter: Cherry & Whipped Ricotta Crostini

🍽️Looking for more seasonal cooking inspiration?
Explore the Recipe Archive - you will find lemon, orange, pomegranate, cherries flavors, rustic meals and more.

👋 A Note from Lily

I’m Lily Hawthorne — a seasonal cook, garden romantic, and writer creating a life shaped by flavor, fragrance, and feeling. I share citrus-glazed recipes, seasonal rituals, and reflections from the kitchen, garden, and home. This space is still growing, just like me — and I’m so glad you’re here to see it unfold.