Cherry clafoutis

NZ Woman's Weekly 20/7/2012

Annabelle White

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Ratings: 5.0 / 5 FROM 1

Serves 4

Chef Mark Gregory has been making this dessert for nearly 25 years. This one is amazing – less flour and a hint of brandy.

3	Free-range eggs
⅓ cup	Caster sugar, plus extra for dusting
4 tbsp	Plain flour
200 ml	Creme fraiche, or cream
100 ml	Milk
1 tsp	Lemon, grated zest
1 pinch	Salt
1 tbsp	Brandy, optional
1 cup	Cherries, stoned fresh or drained canned

1. Preheat oven to 180 degC.
2. Place the eggs and sugar in a large bowl and mix together. Sift over the flour and whisk well. Stir in cream (or crème fraîche), milk, zest, salt and brandy. Rest for 10 minutes.
3. Lightly butter a large baking dish and sprinkle with sugar to coat. Scatter the cherries in the dish, then pour in the batter.
4. Bake for 20-25 minutes. If it is too soft in the centre, bake for a further 5 minutes. Remove from the oven and allow to cool a little before serving.
5. Whip together the cream, sugar and vanilla seeds to soft peaks. Spoon over the clafoutis.

Cook's tip: With no affordable fresh cherries available in June, we made this recipe with a can of pitted black cherries – with delicious results.

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