Monday, 2 August 2010
The English cherries this year are truly glorious - plump, purple and exploding with juice. We made the oh-so-simple but so delicious cherry clafoutis for dessert to celebrate them, and to make a change of just eating them out of the hand. Pitted cherries are marinated and then cooked in kirsch and a knob of butter until tender, tipped into a dish and then a batter is poured over (made of: 2 eggs, 3 tablespoons of plain flour, 2 tablespoons of sugar, 125 ml of a mixture of single cream and milk and a teaspoon of vanilla essence). Bake at 160 degrees (fan oven) for about 25 minutes until set and starting to puff up at the sides. Serve just warm, dusted with icing sugar, and cream if liked - although it is moist and rich enough on its own. This quantity serves 4. Recipe adapted from Alice Waters' "Fruit"