A Summer Recipe - Clafoutis aux Cerises

A Summer Recipe - Clafoutis aux Cerises

Cherries are in season at the moment, so I thought I would make a 'clafoutis aux cerises' for my dinner guests.  It is a really simple dish and you don't even have to to stone the cherries before you bake the clafoutis.  This French dish is essentially   fruit baked in a simple batter - you can try other fruits such as apricots later in the season.

 

Serves 4

400 g cherries - washed but leave the stones in.
10 g soft butter
2 dessert  spoons of sugar 

For the batter:
100g of sugar
25g plain  flour
50g of double cream
2 eggs

Mix the soft butter and sugar together and mix in the cherries.
For the batter - using a whisk mix the eggs and sugar until pale then whisk in the flour then the cream.

Tip the cherries into a shallow oven proof dish and pour the batter on top.

Bake for 30 - 40 minutes at 180C - don’t let it get too solid.

Eat warm served with créme fraiche .

Bon appétit


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