Wednesday, 14 July 2010

At Home: Cherry Clafoutis

4 kilos of plump juicy cherries landed on our doorstep, the bounty from a neighbour's garden. Devouring them in one sitting was not an option, even for the most gluttonous. So, to other uses...

Surprisingly, most cherry recipes in classic cookbooks - Leiths for example - feature only the canned variety. Inevitably, cherry pie came to mind, but it seemed too obvious, so I trawled the Web and found this lovely clafoutis recipe, by the venerable Diana Henry. The rest will be preserved as cherry sorbet, perfect spiked with a dash of ice-cold kirsch or vodka and served in little glasses on a hot summer evening.

If you can be bothered, stone the cherries. I didn't. And remember to grease your dish before filling it with the cherries and batter.

150ml (5fl oz) double cream
150ml (5fl oz) milk
1 tsp vanilla extract
2 tbsp kirsch or amaretto
3 large eggs
125g (4½oz) caster sugar
pinch of salt
25g (1oz) plain flour
600g (1lb 4oz) cherries
toasted flaked almonds (optional) and icing sugar, to serve
  • To make the batter, mix the cream, milk, vanilla and alcohol. Whisk the eggs, sugar and salt in a separate bowl until the mixture triples in volume and is pale and fluffy. Fold in the flour and then the milk mixture.
  • Arrange the cherries in a copper, cast-iron or ceramic gratin dish about 24cm (9½in) in diameter, and pour over the batter. Cook in an oven preheated to 180°C/350°F/gas mark 4 for 30 minutes, or until the batter is set (it may take an extra five or so minutes if you’re using a ceramic dish). Scatter on the toasted almonds if you’re using them and sift a little icing sugar over the top. Allow it to sit for 10 minutes then serve warm with crème fraîche or pouring cream.

5 comments:

  1. It looks absolutely stunning. How lucky you are to have such excellent neighbours!

    I was under the impression that stoning the cherries was a big no-no for a properly traditional clafoutis.

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  2. They bring over bags full of Victoria plums come autumn, too. Given I can't even grow a decent tomato, I'm impressed as well as grateful.

    Some folks prefer them stoned - lazy buggers! A bit of hard work makes anything taste better, I think. Lobster, crab, and bone marrow come to mind...

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  3. Agreed, it does indeed look absolutely stunning...

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  4. Ohhh that look's rather yummy indeed! Glad you started to follow my blog as I can now follow yours and it has such lovely recipes and photography, I can't wait to get a new camera for my Birthday It's not great using my camera phone!

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