Cherries

Cherries are without doubt my favourite fruit but I’m only interested in them when they are fresh and in season, its not that I’m evangelical about local seasonal produce (I do my best but can always be tempted by something exotic) it’s that the cherries flown in when they are out of season taste of nothing but disappointment and nobody wants that! So I was absolutely delighted to find the week we spent at my Aunty Sandie’s in France coincided perfectly with their cherry tree being absolutely laden with ripe cherries – my absolute dream.

We spent a week soaking up sunshine, relaxing in the pool, eating Sandie’s fabulous food and stuffing ourselves with cherries. I meant to make this recipe when we were out there but I didn’t manage to summon up the effort of doing so when the other option was lying by the pool so it served me right when I had to buy the cherries when I got home. It’s a French inspired recipe though so it did feel like we were keeping the holiday going back home, especially with the amazing weather we have been having.

Cherry and Almond Clafoutis

Serves 6 – or two super greedy people who find it acceptable to also eat for breakfast

  • 400g of cherries – stalks removed but with the stone left in.
  • 250ml whole milk
  • 1tbsp good quality vanilla extract
  • 2 eggs
  • 100g caster sugar
  • 50g butter
  • 25g plain flour
  • 25g ground almonds
  • 3tbsp chopped almonds

stale_thumb_a9e5stale_thumb_a9f9a0ZqpukpTt2ESmfbC8cUyw_thumb_a9febohaNGPGRuS96NKlV7opYg_thumb_aa0f

In a 23cm round deep pie dish spread out the cherries – the stones are left in as they impact a bitter almond flavour.

In a pan heat the milk and vanilla and on a high heat take to the boiling point then immediately remove from the heat, add the butter whisk together then set aside until it cools.

Whisk the eggs and sugar until well combined, add the flour and ground almonds, whisk to combine. Add the milk mixture and whisk again to combine ensuring there are no lumps. Set the batter aside for 20 mins whilst the oven preheats to 180 degrees.

Pour the batter over the cherries and pop in the oven for 25-30 mins until golden on top and only slightly wobbly.

Serve at room temperature with the chopped almond and sugar sprinkled over. Warn people that there are stones in the cherries!

Just a few holiday pics as well…

UNADJUSTEDNONRAW_thumb_a95cstale_thumb_a958uKXH+XbkTrq0lHe51yxYDQ_thumb_a950ttjAnTkIRNG+gnwiujCY4w_thumb_a964UNADJUSTEDNONRAW_thumb_a92cUNADJUSTEDNONRAW_thumb_a934

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s