Clafoutis - a Traditional French Cherry Recipe

Posted by Darby on April 5, 2009 under Dessert, Gewurztraminer, Pinot gris | Be the First to Comment

Fresh cherries come into the shops in late spring and you can use them for this dish.  However I like to make this dish all year round so I often use jars of pitted black cherries.

Ingredients

Use fresh unpitted cherries if in season, otherwise use well drained bottled or canned cherries.

  • 500 grams cherries
  • 3 eggs
  • 1 Tablespoon of butter
  • 1/4 cup caster sugar
  • 1/2 cup Self Raising flour
  • 1 cup of milk
  • 1/2 cup cream
  • 1 tablespoon of Kirsch or cherry brandy
  • Extra cream for serving

Method

Preheat your oven to 190 degrees.

Butter a shallow heat proof serving dish, and spread the cherries evenly over the base.

Beat the eggs lightly. Add the caster sugar and the flour and stir gently. Gradually stir in the the milk, cream and brandy to make a smooth batter.

Pour batter over the cherries.

Bake for 25 minutes until batter has risen and the top is just starting to brown.

Serve warm with the extra cream.

Wine Suggestion

This dessert will go well with a rich full flavoured sweet or semi sweet wine. Use a late picked Pinot gris, or perhaps a Gewurztraminer.

Variation

In late summer, after the cherries are all gone,  you could use blackberries or raspberries.

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