Cherry and kirsch clafoutis
12/7/2012
Serves 4
Ingredients
| 3 cups | Fresh cherries, (or use tinned cherries that have been drained) |
| ¼ cup | Kirsch |
| 1 tsp | Lemon, (finely grated zest of) |
| 1 tbsp | Butter, (softened) |
| 1 cup | Whole milk |
| 0.3 cup | Caster sugar |
| 3 | Eggs |
| 3 tsp | Vanilla |
| ¼ tsp | Salt |
| ½ cup | Plain flour |
| 1 to serve | Icing sugar |
Directions
- Preheat oven to 180 degC. Combine the cherries, kirsch and lemon and let stand for a 1/2 hour.
- Grease a 20cm round baking dish with the softened butter.
- Place the milk, sugar, eggs, vanilla, salt and flour into a blender and blend for 1 minute.
- Pour the mixture into the dish then spoon over the cherries and juice.
- Bake for about 45 minutes or until puffed and golden. Dust liberally with icing sugar, serve hot.
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