This Easy Cherry Clafoutis recipe is always a hit. The classic French dessert is simply the ultimate comfort food and super quick to make too!
Author: A Baking Journey
80gr (1/3 cup)Butter, melted and cool
500ml (2 cups)Full Cream Milk
50gr (3,5 tbsp)Caster Sugar
200gr (1 1/3 cup)Plain Flour
200gr (7 oz)Pitted Morello Cherries
Cherry Compote (optional)
300gr (10,5 oz)Pitted Morello Cherries with the jar syrup
Preheat your oven on 180'C/350'C.
Whisk the Eggs and Sugar until foamy. Sift in the Flour and Salt and stir until combined.
Slowly pour in the cool melted Butter, then the Milk. Whisk to obtain a rather liquid batter.
Grease a large round ceramic baking dish (see note 1 and 2).Place the pitted Morello Cherries at the bottom of the baking dish, and cover with with the clafoutis batter (see note 3). Bake for 20 to 25 minutes or until the custard is set.
Serve warm straight away, or keep in the fridge for 48 hours. I recommend re-heating the dessert after being kept in the fridge.Optionally, top the dessert with a Cherry Compote.
Use the rest of the cherries and syrup from your Morello Cherries Jar to make the compote. Pour the fruits and the liquid in a small pot. Add the Caster Sugar and Lemon Juice, and leave to slowly reduce on a low-heat for about 10 to 15 minutes.
When ready to serve, slice the Cherry Clafoutis and serve topped with some Cherry Compote.
I use a large round oven-safe ceramic dish. You can also use a square or rectangular ceramic or glass dish.
Note that the quantities of this recipe will make a large cherry clafoutis for 12 people. Simply divide the ingredients by two to make a smaller version of the dessert.
You can also pour the batter first and place the cherries over it - or do half at the bottom, half at the top. It is a rustic dessert, so make your own rules!
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com