CHERRY CLAFOUTIS

By efriend

A clafoutis is a baked French dessert from Limousin that was traditionally made with black cherries. The cherries are arranged in a lined mould, enough to cover the whole bottom of the dish and then a custard like batter is poured over the cherries, then baked. The traditional clafoutis uses whole cherries with the pits giving an additional flavour. The pits have to be spat out which can be annoying for most, otherwise feel free to leave them in for a better authentic clafoutis flavor.

(For a 24cm - 9 1/2 inch tin dish)

Ingredients

• 150 g - 1 1/2 cups almond meal
• 60 g - 2oz all purpose flour
• 100 g - 1 cup brown sugar
• 4 eggs (2 whole and 2 yolks)
• 125 ml - 1/2 cup milk
• 125 ml - 1/2 cup cream
• 1 vanilla bean, split and seeds scraped for usage (or use vanilla extract)
• Pinch of salt
• 1/4 cup of icing sugar
• 1 tbsp butter (to line tin dish)
• 2 tbsp caster sugar (to line tin dish)
• 500 g - 17 1/2 oz Cherries (black are best)

Preparation

Step 1

Start by removing stems and pitting all the cherries using a cherry pitter (Note this step is optional, as the pits are traditionally left in for a better flavour)
Add the almond meal, flour, brown sugar, two whole eggs, two egg yolks, the milk, the cream, the salt and the vanilla extract to a food processor and blitz for 30 seconds.
Line your baking dish by rubbing the butter all over the inside using your fingers, tip the caster sugar into the dish and shake the dish ensuring all the sugar has stuck to the butter. Tip out any excess sugar.
Add all the cherries to the tin dish, the bottom should be completely covered.
Pour the mixture from your food processor bowl straight over the cherries.
Lift the dish two inches off the bench and let it drop to remove all air bubbles. Repeat process until all bubbles are gone.
Place in preheated oven at 180ºC - 350ºF for 30 minutes.
Leave in dish to cool down on wire rack for 30 minutes.
Remove clafoutis from tin dish and sprinkle the top with icing sugar, enough to completely cover.
Slice and serve warm.