Cherry Clafoutis
Philippa Davis shares recipes and adventures around the globe on her blog, Philippa Davis: Postcard Recipes.
This recipe is featured in Postcard from a Private Chef
Ingredients
- 600 grams (1.3 pounds) fresh stoned (pitted) cherries
- 6 tablespoons kirsch
- 100 grams (3.5 ounces) plus 3 tablespoons demerera sugar
- 20 grams (7 ounces) salted butter, melted, plus additional for greasing pan
- 2 medium eggs
- 180 ml (6 ounces) milk
- 100 ml (3.4 ounces) single (light) cream, plus additional for serving
- 50 grams (1.7 ounces) plain (all-purpose) flour
- Finely grated zest of 1 orange
Preparation
1. Macerate the cherries in the kirsch and 3 tablespoons of the demerera sugar. Leave this at room temperature for as long as possible (this can be done the day before if you have time).
2. Preheat oven to 177° C (350° F). Butter a round 25 cm (10 inch) baking dish and sprinkle it with some of the remaining demerera sugar.
3. In a mixing bowl combine the eggs, milk, cream, melted butter, and orange zest. Briefly whisk in the flour (this is best done by dumping the flour in the middle of the liquid and whisking at first only in the middle then gradually incorporating the rest). Pour the cherries and their juice into the prepared baking dish. Pour the batter on top.
4. Bake until golden but still a little wobbly in the middle, about 40 minutes. Remove from oven and then leave to rest for at least 15 minutes. Serve with lashing of cream.
Phillipa Davis
Philippa Davis is a freelance private chef. Cooking for clients all over the world, she can be grilling lobsters on a beach in the Bahamas one week then jetting off to rural Scotland and roasting haunches of venison the next. Along with her travels she writes her blog; Philippa Davis: Postcard Recipes, sharing tales and recipes from her adventures and giving discreet glimpses into the lifestyles of her clients.
Photo credit: Vanessa Valentine
Read more from Phillipa Davis
