Cherry clafoutis

Cherry clafoutis

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
350-400g sweet black cherries
4 tablespoons kirsch
1/2 vanilla pod
150ml milk
100ml double cream
4 eggs
120-140g caster sugar, to taste, plus extra to sprinkle
20g plain flour
pinch salt
10g butter, to grease

Method

  1. Heat the oven to 180ºC.
  2. Remove the stones from the cherries using a cherry or olive stoner. Place the cherries in a bowl and sprinkle over the Kirsch.
  3. Split the half vanilla pod lengthways and put it into a small saucepan with the milk and cream. Bring to scalding point, then remove the pan from the heat and set aside to infuse for at least 10 minutes.
  4. Put the eggs and sugar into a medium bowl and whisk until light and creamy. Add the flour and salt and whisk again until smooth.
  5. Remove the vanilla pod from the milk and scrape the seeds back into the milk. Strain the infused milk onto the egg mixture and whisk well.
  6. Use the butter to grease a 1–1.25 litre ovenproof dish, 3–4 cm deep, and sprinkle it with caster sugar. Scatter the cherries over the bottom of the dish, discarding the remaining Kirsch, then pour over the batter.
  7. Cook in the middle of the oven for 50–60 minutes. It should be slightly risen and browning round the edges, but although set, the mixture will still be a little softer in the centre. Sprinkle with caster sugar and serve with a cherry compote or with clotted cream, or both.

Note

  • To make individual clafoutis, use four 15 cm gratin dishes and bake for 20–25 minutes.

Variations

  • Apricot clafoutis: Replace the Kirsch with 2 tablespoons Amaretto liqueur. Halve 8 small, ripe apricots, remove the stones and place, cut side down, in the dish, instead of the cherries. Alternatively, use 1 quantity poached apricots (omitting the cardamom).

    Blueberry clafoutis: Replace the cherries with 300–350 g blueberries and the Kirsch with 2 tablespoons Amaretto liqueur. Add the finely grated zest of ½ lemon to the batter, if you like.

    Blackberry clafoutis: Replace the cherries and Kirsch with 300 g blackberries and 4 tablespoons crème de mûres. If the blackberries are very sharp, add a little more sugar.

    Plum clafoutis: Halve 8 small, ripe plums, remove the stones and place, cut side down, in the dish, instead of the cherries. Add a good pinch of ground cinnamon or a very finely diced ball of preserved stem ginger to the batter, if you like.

    Prune clafoutis: Soak 200 g prunes overnight in a mixture of 50 ml brandy and 150 ml apple juice and use in place of the cherries, discarding any remaining soaking juices.
Tags:
Leiths School of food and wine
cookery course
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