Cherry Clafoutis


Here’s an example where looks aren’t everything, but taste certainly is.

There are numerous recipe variations to be found on the classic french dessert.

Here I’ve gone by the word of the classic french chef, Raymond Blanc.


About a pound of ripe cherries is left to macerate for a couple of hours with a couple of tablespoons of caster sugar.

A couple of eggs are whisked with sugar and almond extract, then flour, milk and cream are added, together with a beurre noisette before adding the cherries.

The mixture is baked for around 35 minutes, then served warm with a sprinkling of icing sugar and a little cream.


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