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- Prep:
20 min - Cook:
45 min
Ingredients
- 540 grams cherries fully ripe but firm
- 30 grams all purpose flour
- 1 pinch iodized salt
- 160 millilitres cream 35%
- 160 millilitres milk whole
- 45 grams granulated sugar
- 1 piece egg yolk
- 3 piece eggs
- 1/2 piece vanilla bean you may substitute with vanilla essence
- 30 millilitres kirsch eau de vie
- icing sugar for dusting
Although originally a cherry dessert Clafoutis, this recipe lends itself to be adapted with great many seasonal fruits. Blueberries, strawberries, figs, apples, pears and more are all suitable and often used.
It is also one of those desserts that can be quickly done up when unexpectedly relatives or friends announce themselves for an afternoon visit. The ingredients are simple and all available in a regular stocked pantry and some kind of fruits is always around the house. Freshly baked, served warm with a good scoop of ice cream this dessert “hits the spot” all the time.
Method
- Pit the cherries and set aside
- Sift the flour and add the salt.
- Sprinkle the cherries with 1/2 of the sugar and set aside for at least 30 minutes.
- Beat the whole eggs and egg yolks fluffy; add 1/2 of the sugar, cream and the milk to it and beat until the sugar has dissolved.
- Cut the vanilla bean in half lengthwise and scrape out the small inner seeds. Add them to the batter.
- Combine the liquid ingredients with the flour to a smooth, liquid batter.
- Add the Kirsch to the batter, strain the cherries out of the liquid and add this liquid to the batter as well.
- Butter the pie dish very well.
- Add the cherries in the dish and pour over the batter until the cherries are just covered.
- Bake in a preheated oven to 170 C (340 F) for approximately 35-45 minutes or until all the batter has cooked and the top of the Clafoutis is golden brown
- Sprinkle with icing sugar just ahead of serving.
