A Classic Clafoutis Recipe with Almonds and Cherries of Provence
Some recipes are loved and longed for while the seasons come and go. Waiting all year for the cherry crop is a perfect example in this clafoutis. Sweet cherries highlight this comforting after dinner delight … or anytime snack. Be sure to try it all season long with your other favourite fruits.
This recipe is from our friends at Mas d’Augustine who run a charming chambres d’hôtes near Uzès. This Provencal classic a clafoutis with ingredients (almonds and cherry) from the region a teaser for something that you might get to sample as a guest on their property.
Cherry and Almond Clafoutis
- 250 ml Cream
- 300 gr Fresh pitted cherries
- 3 Egg Yolks
- 2 Eggs
- 50 gr Ground Almonds
- 15 gr Strong plain flour
- 100 gr Castor Sugar
- A good pinch of sea salt
- Unsalted butter for greasing
- Sieved icing sugar for dusting
- Put the ground almonds, castor sugar, flour and salt into a bowl and mix together.
- Add the whole eggs, egg yolks and cream and whisk together to form a smooth creamy batter.
- Cover with cling film and leave to stand in the fridge for up to 24 hours.
- When you are ready to assemble your clafoutis, stone the cherries and pat them dry.
- Generously grease the inside of a gratin dish (24cms, or 6 small 10cms tins) with unsalted butter.
- Preheat the oven to 190.
- Scatter the cherries over the bottom of the dish (or dishes).
- Stir the batter in the bowl before pouring gently over the top of the cherries.
- Bake in the centre of the oven for 20 minutes (12 minutes for the individual ones at 200C).
- The batter will rise around the edges and the middle will be set.
- Check by inserting a skewer which should come out clean.
- Dust the top with icing sugar before serving.
- Serve with a large dollop of thick cream, crème fraiche or crème anglaise.