Clafoutis

You can make this classic dessert from the Limousin district of France with either fresh or canned black cherries.
Clafoutis


1 1/2 hours,
or 2 1/2 hours if using kirsch 

Serves 6

550 g / 1 1/4 lb fresh black cherries, or 900 g / 2 lb canned stoned black cherries in syrup
75 ml / 3 fl oz kirsch (optional)
65 g / 2 1/2 oz flour 
pinch of salt
50 g / 2 oz caster sugar 
3 medium-sized eggs
225 ml / 8 fl oz milk or 300 ml / 11 fl oz if kirsch is omitted 
2 drops vanilla essence 
30 ml / 2 tbs icing sugar 

Clafoutis Preparation 

1- Stone fresh cherries or drain canned ones. Heat the oven to 200 C/ 400 F/ gas 6. 

2- Soak the cherries in the kirsch, if using, for 1 hour. Drain, reserving the kirsch Put the cherries into  a lightly buttered flan dish, 25 cm / 10 in diameter and 4 cm / 1 1/2 in deep. 

3- Sift the flour with the salt into a mixing bowl and mix in the sugar. Make a well in the center and break in the eggs. Add about 75 ml / 3 fl oz milk. Beat the eggs and milk with a wire whisk, gradually beating in the flour from the sides of the bowl. 

4- Add the vanilla essence to the rest of the milk, then eat the milk mixture into the batter in the bowl. If using kirsch, add it after the milk. Beat until very smooth. Pour the batter over the cherries and bake the clafoutis for 1 hour. 

5- Remove from the oven and cool in the tin for 15 minutes. Dredge sifted icing sugar over the top and serve warm. 

Photo credit = www.raymondblanc.com

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