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Cherry Clafoutis

For the cherries:

500g cherries, pitted, fresh or frozen (if using frozen, measure them out when they are still frozen)

A couple tbsp dark rum or kirsch
About 100g sugar

For the rest of the clafoutis:


100g plain flour

3 eggs + 1 egg yolk
5 tbsp sugar
A pinch of salt
Zest of one small lemon
A few drops of natural almond extract (3 - 4 drops at the most, its very powerful, so do not overdo)
150 ml milk
150 ml single cream or half and half
70 - 75g butter, melted to a light brown colour

Method:


Mix together the cherries, rum or kirsch and sugar in a bowl, and pop into the fridge for a couple hours. If using frozen cherries, leave out for the cherries to thaw. If they haven't thawed suffieciently in time to be added to the batter, defrost quickly in microwave.


Preheat the oven to 180 C or 350 F.


In a big bowl, whisk together the flour, salt, sugar and eggs + egg yolk. Add the lemon zest and almond extract and stir together. Now add the milk + cream and whisk until well blended.


The melted butter should still be hot at this point. Slowly drizzle it into the batter, whisking constantly until it's all incorporated.


Now stir in the cherries and any remaining marinade into the batter.


Grease the baking tray or pie pan with a little butter, and sprinkle over some caster sugar.


Pour the batter into this prepared tray or pie pan, and bake for roughly 35 - 40 minutes, resisting the urge to open the oven at this time. Keep an eye on the clafoutis, and when it looks like its browning on the top, gently open the oven, and skewer it. If the skewer comes out clean, the clafoutis is done. If not, let it bake for a few more minutes. Take it out of the oven, and let it rest for a few minutes.


Serve with icecream, or a dollop of sweetened yoghurt.


Refrigerate any leftovers (yeah, like there'll be any
leftovers with this one!!)

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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