A quick and classic cherry clafoutis, made the authentic French way with the stones still tin the cherries. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess. The cherries are baked in a flan-like mixture, made from eggs, flour, sugar and milk. 1 Butter and flour baking dish, scatter with cherries and slivered almonds: Preheat the oven to 350°F.Butter and lightly flour a 9X9 or 10X7 baking dish. To finish, sprinkle with caster sugar and serve warm. https://www.delish.com/cooking/recipe-ideas/a28109110/cherry-clafoutis-recipe Larousse demands a "fairly thick" batter, which fits the bill for recipes … Preheat the oven to 375 degrees F. Butter a 1 1/2 quart baking dish. Lightly butter a 20cm diameter baking dish, then dust with a couple of tbsp of sugar. Baileys Whipped Cream: 125ml double cream 50ml Baileys Original Irish Cream Icing sugar to dust. Mix all the batter ingredients with a pinch of sea salt in a blender or food processor until totally smooth, then set aside for 20 to 30 minutes. Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. Remove the pan from the heat and set aside in a warm place. Try peaches, plums or apricots. August 27th 2020. Whisk in the flour and then the almond extract and cream to make a stiff batter. Bake the clafoutis before you start your meal so that it is at just the right temperature when you eat it – it should be warm but not hot. Vegetarian . Preheat the oven to 180C/350F/Gas 4. Put all remaining ingredients (except for the powdered sugar) in a blender and blend until smooth. Nutrition: per serving Calories 651kcals Fat 39.8g (22.3g saturated) Protein 8.1g Carbohydrates 68.3g (57.7g sugars) Fibre 1.9g Salt 0.4g. Place the cherries in the bottom of the baking dish. Dot the cherries (stoned, if you prefer) around the base of the dish, then place in the oven for 5 minutes so the fruit can begin to soften. Should you wish to avoid the stones when enjoying this gorgeously simple dessert, you … Lightly oil a 23cm (9in) wide ovenproof dish. (The sugar will slowly permeate the cherries and intensify their flavour.). Change Quantities: Metric Imperial. Return to the oven to bake for about 30 to 35 minutes, or until puffy and golden. Halve the cherries, then scatter over the baking dish. INGREDIENTS. Spray 9" square glass baking dish with non-stick spray and set aside. Do not allow the butter to burn or it will become bitter and carcinogenic. Cherry Clafoutis Makes 1 Clafoutis Clafoutis is an iconic, oven-baked, French pancake, typically made with un-pitted cherries. Recipe by Tom. Separate the eggs and beat the yolks with the sugar until light and fluffy. For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette. Method Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. Mix the cherries and kirsch or brandy together and set aside. The cherries are baked in a flan-like mixture, made from eggs, flour, sugar and milk. Pre-heat oven to 180°C, gas mark 4. The clafoutis batter can be prepared in advance, then baked in a hot oven 30 minutes before serving. Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, Cooking Buddies: Kitchen hacks with Buddy, ½ tablespoon unsalted butter (at room temperature) , for greasing, 1 tablespoon sugar, 300 g cherries, icing sugar , for dusting, 60 g plain flour, ½ teaspoon baking powder, 3 large free-range eggs, 60 g sugar, 300 ml milk, ½ teaspoon vanilla extract. 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