Cherry Clafoutis with a Kick

Jun 25, 2014 by

You just have to love summer. It pays to wait and buy seasonal fruit and veg. It tastes better. It looks better and it is better. And best of all, if you only have it when it’s in season you appreciate it. Is there anything less desirable in the depths of winter than a tasteless, watery strawberry flown half way around the globe?

Years ago in the bakery we got a phone call late one afternoon from a pain-in-the-ass chef (this one was always a monumental one). She wanted a clafoutis. Me, I hadn’t a clue what that was, but at a push could have found a recipe and made one. But the temperamental French pastry chef on duty said he had never made one either. Now I’m pretty sure he just couldn’t be arsed. But anyway he got a kick in said part of his anatomy and was told to go find a recipe and make one.

I saw these cherries on special offer today. I got them home and saw they weren’t going to hang around long so the infamous clafoutis came to mind. I roughly followed Nigel Slater’s recipe but added a kick.

300g cherries stoned
1 tablespoon Armagnac (optional)
80g sugar
2 eggs
1 tsp vanilla extract
90g flour
30g melted butter

Stone the cherries and soak them in the Armagnac for about half an hour.

Grease a 20cm quiche/flan dish with butter and sprinkle with sugar. Preheat oven to 180 deg C. Whisk the eggs and sugar together until creamy and light coloured. Sieve in the flour. Add the vanilla extract and melted butter. Pour over the cherries. Bake for 35 minutes until it is set.

Dust with icing sugar. Serve warm with a big dollop of whipped cream.

This recipe is so easy and fast to make and you could use any other seasonal fruit (blueberries, raspberries etc.) The Armagnac gives it that little bit extra but you could use Kirsch. The texture of clafoutis is like a set custard so don’t assume yours has not been cooking for long enough. It can easily be reheated.

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