Cherry Clafoutis

Cherry Clafoutis

Recipe By
Tasneemben Shehabi
(Commented On SMB Hunar Blog)

Ingredients For the cherries 450g/1lb ripe cherries, the best you can find, stones removed 3 tbsp caster sugar, plus extra for sprinkling 3 tbsp kirsch (optional) For the batter 20g/¾oz unsalted butter, plus extra for greasing 2 free-range eggs 3 tbsp caster sugar, plus extra for sprinkling ½ tsp vanilla essence 1 heaped tbsp plain flour 50g/1¾fl oz whole milk 75g/2¼fl oz whipping cream pinch sea salt Recipe tips Method 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.) 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. 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.