Fresh Cherry Clafoutis


For the Cherries
500gr / 1.1lb Cherries with the stones removed
3 x tbsp Marsala wine
A couple of tsps unsalted butter to grease your pie dish
3 x tbsp sugar plus a little more to coat your pie dish
For the Batter
75gr / 2.5 oz. plain flour
½ tsp baking powder
3 x eggs
Seeds from 1 x vanilla pod or ½ tsp vanilla extract
125ml / 4.2 fl. oz. whole milk
125ml / 4.2 fl. oz. single cream
75gr / 2.5 oz. sugar
To Finish
A light dusting of icing sugar


1. Grease your pie dish with the butter, then add a couple of tbsp of sugar, swirl around until the sugar coats the pie dish by sticking to the butter. If you have some areas not coated, use a little more sugar.
2. Place your pitted cherries in the pie dish, drizzle over the Marsala wine and sprinkle over the 3 tbsp of sugar. Set aside for 30 minutes.
3. Mix the batter ingredients with an electric whisk or by hand until smooth, set aside for 30 minutes.
4. Whilst you wait for your cherries and batter, pre-heat the oven to 180°C / 350°F
5. Pour the batter over your cherries in the pie dish and place in the oven to bake for about 35 minutes (check after 25). Your clafoutis is ready when it is golden brown and you can insert a knife into the middle and it comes out clean. It may also puff up a little.
6. Allow to cool a little before dusting with icing sugar. I like to serve with a little pouring cream or some marsapone or Greek yogurt.
Tips and Variations
• Serve warm or cold. I prefer my clafoutis cooled to room temperature before eating.
• This recipe works with other pitted fruits like plums, apricots, nectarines.


It's cherry time! Time to make this too easy for words too delicous for words French classic dessert. So, if you can stop eating your cherries long enough, get baking them first!




Wednesday, July 16, 2014 - 5:11am


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