Beautiful cherries are cooked in kirsh and sugar until buttery and syrupy, then topped with a fluffy, creamy batter before baking. Cherry clafoutis is a dessert that you'll want to dive into right away.
- 50g butter, lightly salted
- 500g cherries, pitted
- 150g caster sugar
- zest of 1 lemon, finely grated
- 1 tbsp kirsch (cherry syrup)
- 2 large eggs, separated
- 135ml double cream, plus extra to serve
- 40g plain flour
- 15g ground almonds
- Icing sugar, for dusting
How to make
Preheat the oven to 180°C/fan160°C/gas 4 and set aside. Melt the butter in a 20cm cast-iron frying pan or shallow flameproof baking dish, then add the pitted cherries, 100g caster sugar, lemon zest, and 2 teaspoon kirsch. Allow to bubble for 15 minutes over medium-low heat, stirring occasionally, or until the cherries are just tender. Set aside the buttery, syrupy juice in a small pan. Arrange the cherries evenly across the bottom of the pan or a similar-sized shallow baking dish.
To make the topping, in a small mixing bowl, whisk together the egg yolks and remaining caster sugar for about 4 minutes, or until the mixture is thick and pale. Sift the flour over the cream, then gently fold in the ground almonds and the remaining kirsch. Whisk the egg whites until soft peaks form, then fold them gently into the batter.
Pour the batter evenly over the cherries and bake for 20 minutes, or until puffed up and golden brown. A clean skewer should come out of the center.
Warm the cherry juice gently, then pour it into a small jug. Remove the clafoutis from the oven and sprinkle generously with icing sugar. Pour over the cherry juice and serve with extra double cream on the side.