Cherry Clafoutis
Josh Ball
Rated 5.0 stars by 1 users
Category
Dessert
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
Somewhere between a fruity flan & a thick pancake, this classic French dessert is my favourite thing to make as soon as cherries are in season.
These juicy little imperfect cherries are now available to add to your next Farmers Pick delivery; they didn’t meet the strict beauty standards of the big supermarkets, but they’re wonderfully sweet and their blemishes completely unnoticeable in a dessert like this! Add a 2kg box of cherries to your next delivery for only $26!
Ingredients
-
30g butter
-
2-3 cups cherries- stemmed & pitted
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250ml whole milk
-
50ml cream
-
80g all-purpose flour
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80g caster sugar + 1 tbsp for sprinkling
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1/4 tsp salt
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3 eggs
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1 tsp almond extract (or sub for vanilla extract)
-
1 tbsp flaked almonds
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Icing sugar
-
Vanilla ice cream
To serve
Directions
- Preheat the oven to 190*C. Butter a 30cm skillet or baking dish; then add in the cherries.
- In a blender, add the milk, cream, flour, 80g sugar, salt, eggs & almond extract. Blend at high speed until frothy & smooth.
- Pour the batter over the cherries, then place the skillet on a middle-rack in the oven and bake for 15 minutes.
- Sprinkle the surface with the flaked almonds and the remaining 1 tbsp caster sugar, and bake for a further 15-20 minutes; until the edges are puffed and golden, but the centre is still slightly jiggly.
- Set aside for 10 minutes to cool slightly, then serve warm with a dusting of icing sugar & vanilla ice cream
