Friday, 13 July 2012

Cherry Clafoutis

We tend to order a lot of our groceries online nowadays, and that's how we bought the cherries to top the Bakewell Tartlettes. I only wanted to order about 10, but somehow we ended up with close to 700g. The first thing to make that came to mind was a cherry pie, but there weren't quite enough for that...
I stumbled across many clafoutis recipes, and used this one from Use Real Butter.

I liked the idea of the use of almonds on top of the clafoutis. Although the original recipe said to toast the almonds beforehand, I think that it's not necessary, as they are toasted when the clafoutis is baked.

I served this with some vanilla whipped cream (cream with vanilla paste stirred through).

Cherry Clafoutis
Serves 4

300g cherries, pitted
1tbsp kirsch or brandy
15g unsalted butter
160ml whole milk
55g plain flour, sifted
33g caster sugar + 1tbsp
40ml double cream
2 eggs
⅛ tsp almond extract
pinch salt
25g almonds, slivered
icing sugar

1. Soak the cherries in the kirsch for 30 minutes, tossing every 10 minutes.

2. Preheat the oven to 200C/400F/mark 6 and grease a medium baking dish or several small dishes.

3. Whisk together the milk, flour, 30g of caster sugar, cream, eggs, almond extract and salt for about 5 minutes to combine and incorporate air. Drain the cherries and add the liquid to the mixture.

3. Transfer the cherries to the greased dish and carefully pour in the batter. Bake for 10 minutes, remove from the oven and sprinkle with the almonds, tablespoon of caster sugar and butter. Return to the oven for about 20 minutes or until puffed and brown.

4. Sprinkle with icing sugar and serve with whipped cream.

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