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Tuesday, June 7, 2016

Cherry Clafoutis

How to Make Cherry Clafoutis Recipe - preparation 20 minutes plus soaking cooking time about 1 hour

Serves 4

400g/14oz cherries, pitted
3 tbsp kirsch (optional)
125g/4oz/½ cup caster (superfine) sugar
2 large (US extra-large) eggs
100g/3½oz/scant cup plain (all-purpose) flour, sifted
150ml/¼ pint/scant ⅔ cup milk
a few drops of vanilla extract
25g/1oz/2 tbsp butter, melted, plus extra to grease
icing (confectioner’s) sugarto dust

1 Put the cherries in a bowl with the kirsch (if using) and 1 tbsp sugar. Mix together, cover and set aside for 1 hour.

2 Meanwhile, beat the eggs with the rest of the sugar in a bowl. Beat in the flour and then the eggs and milk. Stir in the vanilla extract and the melted butter.

3 Preheat the oven to 180°C/350°F/Gas 4.

4 Lightly butter a shallow ovenproof dish and add the cherries. Pour the batter over them and bake in the oven for about 40 minutes until puffed up and golden and just set.

5 Serve warm, dusted with icing sugar.

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