French Family Favourite – Cherry Clafoutis
Who doesn’t love quick and easy recipes? Especially an impressive looking dessert that requires little effort! There’s nothing better than impressing dinner guests with an easy recipe that leaves you plenty of time to relax and enjoy their company.
Sound good? Try this Clafoutis recipe from the food of france cookbook by Maria Villegas and Sarah Randell. I recommend this book for its easy instructions, traditional recipes and stunning photos (such as the one above).
You Will Need:
185 ml (3/4 cup) double cream
1 vanilla pod
125 ml (1/2 cup) milk
55 g (1/4 cup) caster sugar
85 g (2/3 cup) plain flour
1 tbs kirsch
450 g black cherries (fresh or well drained tinned)
How To Instructions:
After preheating oven to 180°C (350°F/Gas 4) put the cream in a small saucepan. Split the vanilla pod in two and scrape out the seeds and then add the pod and seeds to cream. Heat cream gently for a couple of minutes and then remove it from the heat, add milk and let it cool. Take out vanilla pod.
Whisk the eggs with the sugar and flour, then stir into the cream. Add kirsch and cherries then stir well. Pour mixture into a 23 cm (9 inch) round baking dish and bake for 20-30 minutes, or until golden on top. Dust with icing sugar, place on cake stand and decorate with lavender flower sprig.
Tip: I use strawberry liqueur (which is always in stock for champagne!), if I find no kirsch in my pantry. I often replace fresh cherries with pitted dried tinned cherries. Drain these well and gently dry on paper towel. Soft large dried prunes are another yummy alternative to fresh cherries. I only buy pitted fruit, or pit my fresh cherries – dentist bills are too expensive!
And there you go… I hope your guests enjoy this easy entertainer. It is a stock favourite at our home! Do you have a favourite go to recipe that gets you out of trouble when quests arrive unannounced? Please share your tips in the comments below and chat along with us.
Love a good French recipe? Then try these iconic French dishes and let us know how they went: Tarte au Citron; Mussels in White Wine & Garlic; Galette de Rois; Cassoulet or try your hand at making Croissants or Crystallised Violets to add to champagne flutes for your next dinner party or get together.