Cherry clafoutis

1. 1

   Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.)

   120 min

2. 2

   Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess.

   180°C

3. 3

   For the batter, heat the butter in a small pan until it turns a pale hazelnut colour - this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place.

4. 4

   In a large bowl whisk together the eggs, sugar and vanilla until creamy.

5. 5

   Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.

6. 6

   Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish.

7. 7

   Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean.

   35 min

   180°C

8. 8

   To finish, sprinkle with icing sugar and serve warm.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.