Thursday, 17 December 2015

Cherry Clafoutis

Clafoutis aux Cerises - Cherry Clafoutis

Goodness comes in ripe little red packages and I am over the moon that it's cherry season once again. I'm sure we have all tried on cherry earrings, moustaches, and hair ties when we were kids - or even older.

I could not let this season pass without making my favourite French recipe. Time consuming as it may be to take out cherry stones, you will thank yourself that you did because this dessert is so worth the bother. A Clafoutis is a creamy, custardy dessert stuffed with fruit, which should just melt in your mouth.
I think originally the stones were left in the cherries, but today I am so very fearful of losing fillings that I do pit them.

I must make an admission here - I made a Clafoutis the other day, not using my favourite recipe but trying out a new one and I'm sorry to say, it was a dud! 

Although the taste was there, the custard was rubbery and definitely not creamy.  Did I over cook it? Maybe, but I baked it for a lot less than the recipe called for.  It was a little embarrassing because I had friends for dinner! However, they weren't too unhappy to see the odd failure and the dish was licked clean nevertheless!

So here is my bog standard recipe - works every time!

Did you know?  Cherries have excellent health benefits if you suffer from Gout, as research shows that they reduce Uric Acid. Also Osteoarthritis flare ups can be reduced by drinking cherry juice every day! Now that can't be a bad excuse. Enjoy!

Clafoutis aux Cerises -  Cherry Clafoutis


2 cups cherries pitted
1 cup milk
3 eggs 
1 tsp vanilla essence
1/2 tsp almond essence
30 g flaked almonds
60g melted butter cooled
1/2 cup plain flour
50g almond meal
2/3 cup caster sugar
2 tablespoons cornflour
pinch of salt
Icing Sugar for dusting

Pre heat oven to 170º fan forced/325 degrees.

Butter a deep sided dish (around a 3 cup size)
Layer the bottom of the dish with flaked almonds and pitted cherries. Spread them out over the bottom of your dish but don't be too particular.

Whisk 3 eggs, in a large bowl. Add sugar, almond essence, vanilla, cornflour, salt and continue to whisk. Add almond meal, flour and gradually the milk and whisk until the mixture is a smooth batter.

Put the batter aside for 30 minutes to rest.

Place the dish of cherries in the oven and cook for 5 minutes, to allow the cherries to soften a little.

Pour over the batter and bake in the oven for around 30 minutes. The top should be slightly brown and springy. Be careful not to over cook.

Remove from the oven and allow to cool. Dust with icing sugar and serve either warm or cold. You do not need to add any cream or ice cream to this dessert unless you are feeling really piggish!

Should serve 6 people - unless you have friends like mine that can demolish anything this size between 4 people.

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