cherry clafoutis

does anyone need any reminders about how truly scrumptious stone fruit is? oh my goodness it is my absolute favourite! along with mango, and berries, and melon…. ok maybe i have a few favourites ;)

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i can’t deny that usually i scoff at posts that give a recipe for summer fruit like cherries and berries – they are perfect just as they are! it doesn’t help that usually i read these in the depths of winter, while the northern hemisphere is enjoying summer, and the thought of ever needing a way to use up summer fruit seems decidedly bizarre.

with that said- we had the remnants of a big carton of cherries lurking in the fridge, which were soft and dented and not terribly appetising. i was reluctant to waste them so vaguely wondered whether a clafoutis type dessert might be a good use for them- we only had a few handfuls so not enough for a pie and couldn’t be bothered making a cake. so i googled a recipe and oh my goodness – we had all the ingredients! which isn’t really that shocking since they are pretty basic ingredients, but regardless, this is a rare enough occurrence that i just had to make it. invariably i’m stuck trying to meld three different recipes into one that satisfies the contents of my pantry – which does not always succeed!

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it turned out much better than i remembered – the initially overripe cherries softening and intensifying into jammy little bursts amongst a silky creamy custard. i loved how quick and easy it was to whip up and pop in the oven – a perfect simple dessert to bring to a summer barbecue, and not too heavy or indulgent.

lately i’ve been getting things sussed for this academic year, and it’s just starting to kick in that i’ll be the proud recipient of a BA by the end of the year. my time at uni has just flown by and although i’m planning on continuing my studies, the end of my BA will be the end of an era. an era of meeting the most wonderful friends of my life, living in a hall with 300 other 18 year olds, of leaving home and learning how to look after myself and do laundry/pay bills/buy groceries… a very special time of my life and a bridge between childhood and adulthood. i guess i’m still labouring under the impression that as soon as i get a full-time legit job that i’ll feel old and grown up, but according to my mama you never feel old and grown up on the inside…..so i’ll let you know how that one pans out ;)

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my northern hemisphere pals – please bookmark for the summer months! i think it is absolutely perfect with cherries, as is traditional, and apricots would be divine as well.

cherry clafoutis, adapted from here

– my only adaption were to skip the kirsch and reduce amount the milk and sugar a little, plus i skipped the lemon zest and almond extract to keep the focus on the cherries. it was PERFECT! Ps – keep an eye on it in the last 5ish mins – you don’t want to overcook the custard.

1 1/2 cups fresh cherries
50g caster sugar
20g butter, melted, plus extra to grease
1 tbsp demerara sugar
50g plain flour
2 eggs, beaten
200ml whole milk

Preheat the oven to 180C/350 F. Grease a baking dish just wide enough to hold the cherries in one layer, and sprinkle in the demerara sugar to coat the bottom.

Remove the stalks of the cherries then wash in a sieve.

Whisk together flour and caster sugar, followed by the eggs, then milk and melted butter, until you have a smooth batter.

Pour into the prepared baking dish and sprinkle over cherries evenly. Bake for 25-30 mins until just set but still a bit wobbly. Best served after it has cooled for 10 mins or so, when the custard is extra silky. Enjoy! and watch out for the stones ;).

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4 thoughts on “cherry clafoutis

  1. Clara Breitenmoser says:

    Thought as your biggest cheerleader I better make something and so tonight the Breitenmosers enjoyed a delicious meal of Sticky Chicken and a plum and cherry Clafoutis – delicious! Thanks for sharing! xxxx

    Liked by 1 person

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