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Cherry Clafoutis

sweet.chef's picture
Ingredients
  Ripe cherry 1 Pound
  Eggs 2 , beaten
  Flour 3 Ounce, sifted (1/3 Cup Plus 2 Teaspoons)
  Sugar 1⁄4 Cup (4 tbs)
  Milk 1 3⁄4 Cup (28 tbs), warmed
  Cherry brandy 1 Tablespoon
  Butter 2 Tablespoon, melted
  Superfine sugar 1 Tablespoon (For Dusting)
Directions

This is a French country dish from Limousin where they pour the batter over the juicy black cherries of the region.
In winter use drained canned cherries.
Butter a shallow 2 1/2 cup ovenproof dish.
An 8 inch French pottery flan dish is ideal.
Stem and pit the cherries.
Beat eggs and gradually blend in flour and sugar.
Slowly add warm milk, beating steadily.
Add cherry brandy if using and beat in melted butter.
Spread the prepared cherries over the base of the dish and pour the batter over them.
Bake in the center of preheated oven for 20 minutes, then reduce heat slightly and continue cooking for 20 minutes or until the batter is well risen, golden and set.
Serve hot, generously dusted with superfine sugar.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cherry

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