Sunday, July 13, 2014

Cherry Clafoutis.


Remember when you wore
them as jewelry?
Flashing in the sun, 
the dark red

Now those gems
in a sweet, soft
Warming mouth and tummy, 


Cherry Clafoutis

time 2 hours macerating cherries, 10 minutes preparation of the batter, 40 minutes baking time
yields one 26cm in diameter pan

300g fresh cherries
25g plus 50g granulated sugar
2 Tbsp. Cointreaux
20g butter, melted, plus extra to grease
2 Tbsp. demerara sugar
50g plain flour
1/4 tsp. himalayan salt
2 eggs, beaten
270ml whole milk
finely grated zest of 1/4 lemon

Wash the cherries and remove the stalks. 
Put in a bowl and lightly crush, so the skins pop but the fruit retains its shape. 
Add the first amount of granulated sugar and the cointreaux, toss together, cover and leave to macerate for two hours.
Preheat the oven to 180 degrees Celsius.
 Grease a baking dish just wide enough to hold the cherries in one layer, and add half the demerara sugar. 
Spin the dish round to coat the inside with demerara, then set aside.
Sift the flour into a mixing bowl and add a pinch of salt and the remaining granulated sugar. 
Whisk in the eggs, followed by the milk and melted butter, until you have a smooth batter. 
Stir in the lemon zest, then tip in the cherries and their juices.
Pour into the prepared baking dish or cast-iron pan and bake for around 35-40 minutes, until just set but still a bit wobbly. 
Sprinkle with the remaining demerara sugar and serve warm, rather than hot.