Dessert Flans, Puddings Gary and Jane Langton Provencal Recipes Taste

A Classic Clafoutis Recipe with Almonds and Cherries of Provence

Name: Cherry and Almond Clafoutis
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 250 ml cream; 300 gr Fresh pitted cherries; 3 egg yolks; 2 eggs; 50 gr ground almonds; 15 gr Strong plain flour; 100 gr caster sugar; 1 large pinch sea salt; unsalted butter (for greasing); icing sugar (sieved, for dusting)

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

Ground almonds add a touch of richness to an already delightful clafoutis with sweet sun ripened cherries topped with crème fraiche or crème anglaise.

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Prep Time 20

Cook Time 20

Total Time 40

Course Dessert

Cuisine French, Provencal

Servings people

Ingredients

250 ml cream
300 gr Fresh pitted cherries
3 egg yolks
2 eggs
50 gr ground almonds
15 gr Strong plain flour
100 gr caster sugar
1 large pinch sea salt
unsalted butter for greasing
icing sugar sieved, for dusting

Instructions

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.

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Tags:Cherries,Clafoutis,Ground Almonds

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Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple of nights to savour her cooking first hand.

A Classic Clafoutis Recipe with Almonds and Cherries of Provence