Treat the family to this Cherry Clafoutis recipe
500g Ripe Cherries- washed, stalks removed and pitted
15ml Castor Sugar
100 g butter, melted and slightly cooled
4 Free Range Eggs
100 g plain flour
100ml Fresh Cream
150ml Whole Milk
100g Castor Sugar
Knife point of Vanilla Seeds – I use the Vanilla Man brand
10ml Granulated Sugar
Pour the kirsch and the 15ml sugar over the pitted cherries, cover and allow to macerate for about an hour or so. This is optional. Use fresh cherries if preferred.
Preheat the oven to 180C and butter a deep pie dish (22cm diameter round or 27x17cm rectangular). Add 10ml sugar to the dish and shake it around to coat the bottom and sides then shake out the excess.
Beat the eggs in a mixing bowl with a whisk or standing mixer
Gradually beat in the flour then add and beat in the melted butter
Whisk in the milk and cream followed by the sugar and vanilla seeds
Add the cherries and their juices to the batter and stir through then pour the batter into the prepared pie dish – you can skip the macerating and use fresh cherries as they are in which case you need to spread them evenly over the bottom of the prepared dish before pouring over the batter.
Place dish on the middle rack of the oven and bake for 30-40 minutes until done but the middle must still have a slight wobble.
Sprinkle with the final 10ml granulated sugar and leave to cool for 10-15 minutes.
Serve the clafoutis warm with a scoop of vanilla ice cream.
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