Fresh Cherry Clafoutis

Fresh Cherry Clafoutis

Fresh Cherry Clafoutis

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit

 45 minutes

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Details

Servings: 6
Calories: 295
Protein: 7g
Fiber: 3g
Sugar: 33g
Carb Total: 45g
Saturated: 6g
Fat Total: 11g
Weight Watchers: 10 Points
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Cuisine

dessert

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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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