Vanilla clafoutis with cherries
4 servings
60 minutes
Clafoutis is a traditional French dessert that combines the features of a casserole and a pie. Clafoutis made from fresh cherries with pits is considered classic, but nowadays cherry clafoutis is often made from canned pitted fruit. There are also peach, apple and pear clafoutis - in which case the fruit is cut into pieces the size of cherries.
1
Remove the pits from the cherries, trying to keep them whole.
- Cherry (sour): 650 g
2
Preheat the oven to 190 degrees. Place cherries at the bottom of a greased 1-liter dish. Sprinkle with kirsch and sugar.
- Cherry (sour): 650 g
- Kirsch: 4 tablespoons
- Sugar: 4 tablespoons
3
Beat the eggs with a mixer for about 1-2 minutes. Add the flour and remaining sugar, then add the remaining kirsch, milk, cream, and vanilla.
- Chicken egg: 3 pieces
- Wheat flour: 50 g
- Sugar: 4 tablespoons
- Kirsch: 4 tablespoons
- Milk: 150 ml
- Curd cheese cream: 200 g
- Vanilla extract: 1 teaspoon
4
Evenly pour the batter over the cherries and bake for 40 minutes until pale golden. Let cool to room temperature, dust with powdered sugar, and serve.
- Cherry (sour): 650 g
- Icing sugar: to taste