Cherry Clafoutis

It is fantastic to work in a law firm surrounded by a bunch of people who have incredible faith in my culinary mastery. For several months, a friend at work tried to convince me to bake a clafoutis, knowing fully well my obsession with stone fruit would push to me do it. I spent a lot of time checking out pictures and recipes on the internet and it looked so simple and so pretty that I had to try it out. It turned out to be gloriously fulfilling too.

 You will need:

  • Cherries: 200 gms (stoned or whole)
  • Sugar: 1 tablespoon + ¾ cup
  • Water: 1 tablespoon
  • Flour: ¾ cup
  • Eggs: 3
  • Milk: 1 and ½ cups
  • Icing sugar, for dusting
  • Baking power: ½ teaspoon
  • Vanilla extract: ½ teaspoon
  • Icing sugar: for dusting
  • Butter: for greasing tin

Preheat the oven to 160 degree Celsius.

In a heavy bottomed pan, add the cherries, water and 1 tablespoon of sugar. On low heat, let it simmer for five minutes and keep aside.

In a food processor (or use a mixing bowl), beat the eggs and the milk together. Add the sugar and beat until smooth. Add the flour, baking powder and vanilla extract and mix well.

Grease a round tin with butter.

Pour the cherries into the tin and pour the batter gently over the cherries.

Bake for about 25-30 minutes, until the top starts to brown.

Dust with icing sugar and serve hot or cold.

Coming Up! Cherry Clafoutis

4 thoughts on “Cherry Clafoutis”

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