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