Fresh Cherry Clafoutis

Fresh Cherry Clafoutis

Fresh Cherry Clafoutis

45 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   10 Points
Cuisine
  • dessert
Comments
Ingredients
  • ½ tsp baking powder
  • 500gr / 1.1lb Cherries with the stones removed
  • A couple of tsps unsalted butter to grease your pie dish
  • 3 x eggs
  • 75gr / 2.5 oz. plain flour
  • A light dusting of icing sugar
  • 3 x tbsp Marsala wine
  • 125ml / 4.2 fl. oz. whole milk
  • 125ml / 4.2 fl. oz. single cream
  • 3 x tbsp sugar plus a little more to coat your pie dish
  • 75gr / 2.5 oz. sugar
  • Seeds from 1 x vanilla pod or ½ tsp vanilla extract
  • To Finish
Instructions

Grease your pie dish with the butter, then add a couple of tbsp of sugar, swirl around until the sugar coats the pie dish by sticking to the butter. If you have some areas not coated, use a little more sugar.

Place your pitted cherries in the pie dish, drizzle over the Marsala wine and sprinkle over the 3 tbsp of sugar. Set aside for 30 minutes.

Mix the batter ingredients with an electric whisk or by hand until smooth, set aside for 30 minutes.4.Whilst you wait for your cherries and batter, pre-heat the oven to 180C / 350F

Pour the batter over your cherries in the pie dish and place in the oven to bake for about 35 minutes (check after 25). Your clafoutis is ready when it is golden brown and you can insert a knife into the middle and it comes out clean. It may also puff up a little.6.Allow to cool a little before dusting with icing sugar. I like to serve with a little pouring cream or some marsapone or Greek yogurt.Tips and Variations

Serve warm or cold. I prefer my clafoutis cooled to room temperature before eating.This recipe works with other pitted fruits like plums, apricots, nectarines.

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