Cherry Clafoutis
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 Farmers Pick perfectly imperfect cherries 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!
Ingredients
Everything for 6 servings
- 30g butter
- 2-3 cups cherries- stemmed & pitted
- 250ml whole milk
- 50ml cream
- 80g all-purpose flour
- 80g caster sugar + 1 tbsp for sprinkling
- 1/4 tsp salt
- 3 eggs
- 1 tsp almond extract (or sub for vanilla extract)
- 1 tbsp flaked almonds
To serve
- Icing sugar
- Vanilla ice cream
Method
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