Ingredients
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for the macerated cherries
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400 grams cherriesfresh or frozen
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3 tablespoons caster sugar
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3 tablespoons brandycherry brandy
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For the Batter
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50 grams caster sugar
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2 whole eggs
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1 egg yolks
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200 ml milk
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100 ml creamheavy cream or double cream
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1 tablespoon buttermelted
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1 pinch salt
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1 tablespoon plain flour
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1 vanilla podor a few drops of vanilla extract
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To coat the dish
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2 tablespoons butter
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3 tablespoons caster sugar
Directions
The Cherry clafoutis is a classic french dish that is easy to make and perfect when fresh cherries are in season. the ingredients in this recipe will give you enough batter for 4 serving. you can use any dish that you like as long as it not too deep.
Cherry Clafoutis is made using fresh cherries marinated with sugar in a cherry liqueur. You can
use other fruits, but the cherry version is the quintessential French version. Here I am making a
Baby Cherry Clafoutis using individual dishes in which the dessert can be served.
INSTRUCTIONS
1. Preheat oven to 180˚C (350 F) (conventional).
2. Pit the cherries and place in a bowl, sprinkle caster sugar and then sprinkle the liqueur over
them. Stir well and place in the refrigerator for 2 hours.
3. When the cherries are nearly ready, place eggs and the yolk in a bowl and whisk well. Whilst
whisking, add the caster sugar, vanilla, cream and then the milk. Whisk until smooth.
4. Melt the butter and whisk in.
5. Add the flour and continue whisking until all is incorporated.
6. Pass the batter through a sieve into another bowl to trap any lumps and to remove the vanilla
bean (if used instead of the essence).
7. Generously coat baking dish with butter and sprinkle sugar all over the dish. Add the cherries
(removed from the liquid). Ladle the batter over the cherries, covering them.
8. Place baking dish into the oven and bake at 180 C for 30-45 minutes – until the batter is nicely
browned.
9. Sprinkle a little icing sugar over the top.
10. Serve warm.
