Cherry Clafoutis

The Cherry Clafoutis Recipe This French favorite can be enjoyed warm or at room temperature.

Resting time:
30 mins

Special equipment:
10in (25cm) tart pan or shallow
ovenproof dish

1lb 10oz (750g) cherries
3 tbsp Kirsch
1⁄3 cup sugar
unsalted butter, for greasing
4 large eggs, at room temperature
1 vanilla bean, split, seeds scraped
out and reserved (optional)
3⁄4 cup all-purpose flour
1 1⁄4 cups milk
pinch of salt

1 Toss the cherries with the Kirsch and 2 tablespoons sugar. Leave for 30 minutes.

2 Preheat the oven to 400°F (200°C). Butter the tart pan and set aside.

3 Strain the liquid from the cherries into a large bowl. Set the cherries aside.

4 Beat the eggs into the Kirsch mixture, until very well amalgamated.

5 With a sharp knife, split the vanilla bean (if using) vertically down the middle.

6 Run the tip of the knife down the middle of each half to scrape out all the seeds.

7 Add the seeds to the egg and Kirsch mixture and mix well to distribute.

8 Add the remaining sugar and beat well to combine.

9 Sift the flour into a large bowl, lifting the sieve high to aerate the flour as it floats down.

10 Beat the flour into the egg mixture, whisking after each addition, to make a smooth paste.

11 Pour in the milk, add the salt, and whisk until it makes a smooth batter.

12 Arrange the cherries in 1 layer in the tart dish. They should fill the dish.

13 Slowly pour the batter over the top of the cherries, trying not to displace the cherries.

14 Bake for 35–45 minutes, or until the top is browned and the center is firm to the touch.

15 Allow to cool on a wire rack. Remove from the pan and dust with confectioner’s sugar.

16 Serve warm or at room temperature, with plenty of thick cream or crème fraîche for spooning over, or with vanilla ice cream.

Cherry Clafoutis
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