How to Bake Cherry Clafoutis
Serves: 6-8
Preparation time: 20 mins
Cooking time: 1 ½ hours
Ingredients needed to make Cherry Clafoutis:
For the poached cherries:
- 13 oz cherries, pitted
- 3 star anise
- 9 oz double cream
- 7 oz caster sugar
- 7 oz water
For the clafoutis:
- 3 oz all purpose flour
- 1 lb cherries, pitted
- 4 eggs
- 4 ½ fl oz double cream
- 4 ½ fl oz whole milk
- 6 oz caster sugar
- 1 vanilla pod, split and seeds scraped out
- Small knob of butter
Cooking instructions for Cherry Clafoutis:
- To poach the cherries, pour water in a pan and stir in sugar and star anise.
- Heat the mixture until it starts simmering and plop in the cherries.
- Cook the cherries for a couple of minutes or until they soften but doesn’t break down.
- Drain out the cherries using a slotted spoon and set them aside in a bowl.
- Pour the syrup back to the pan and continue to cook it until it thickens considerably.
- Return the cherries back to the simmering syrup and turn off the heat immediately; let it rest until it cools down to room temperature.
- Whisk the cream lightly and fold it into the cherry syrup; set aside.
- To make the clafoutis, warm up your oven to 350 degrees F and rub the butter across a baking dish to grease.
- Pour the milk and cream into a clean saucepan and throw in the pod and seeds of the vanilla.
- Heat it over moderate flame until it begins to boil and continue to cook likewise for a minute.
- Throw away the vanilla pod and set the blend aside to cool slightly.
- Crack the eggs into a bowl and whisk in the sugar until the mixture turns light and froths up.
- Fold in the flour gradually while beating the mixture continuously until they blend into a smooth batter.
- Pour the vanilla milk into the egg-flour mixture and continue to whisk rigorously at the same time until the mixture turns creamy and smooth.
- Spread ¾ of the cherries across the base of the prepared dish and cover it with the above mixture.
- Top it up with rest of the cherries and bake in the oven at preheated temperature for an hour or until the clafoutis is set around the edges but remains wobbly at the centre.
- Remove from oven and let it rest until it cools.
- Slice and serve the clafoutis on serving plates and top each slice with a tbsp of the poached cherries.
- Serve right away.
Image credit: Wikimedia Commons
