300gr (10,5 oz)Pitted Morello Cherries with the jar syrup
2tbspCaster Sugar
1tbspLemon Juice
Instructions
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 (see note 4).
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.
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.
Notes
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 10 to 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!
The exact baking time can vary depending on the size of your baking pan and your oven. To know the clafoutis is set, gently move the pan back and forth. You shouldn't see movement in the baked batter.