"A clafoutis is a traditional French dessert in which fresh fruit – usually cherries – are baked in a batter. It is rather like a fruit flan without the pastry. In France many people have cherry trees in their backyard – we had several at our home – and the fruit is used in desserts like this one." ~Gabriel Gaté. From the Limousin region by Elisabeth Kerdelhué.
700 g (1 lb 9 oz) cherries, pitted
40 g (1 1/2 oz) plain (all-purpose) flour, sifted
55 g (2 oz/ 1/4 cup) caster (superfine) sugar
A pinch of salt
600 ml (20½ fl oz) full-cream milk
2 egg yolks
2 Tbs cognac or kirsch
A little icing (confectioners') sugar, for dusting
Preheat the oven to 180°C (350°F). Lightly butter a porcelain flan (tart) dish 28 cm (11 in) in diameter and at least 3 cm (1¼ in) deep. Arrange the cherries over the base.
Combine the flour, sugar, salt and 2 of the eggs in a bowl and mix together well. Add a little milk and mix well. Mix in the 2 remaining whole eggs and the egg yolks. Lastly, mix in the remaining milk.
Carefully strain the mixture into the dish over the cherries. Drizzle the liqueur evenly over the top. Carefully place in the oven and bake for about 45 minutes.
Remove from the oven and dust with icing sugar before serving. Take care, as it is very hot.
Credits: This is an edited extract from Délicieux by Gabriel Gaté published by Hardie Grant Books RRP $49.99 and is available in stores nationally.
Photo Credits: This is an edited extract from Délicieux by Gabriel Gaté published by Hardie Grant Books RRP $49.99 and is available in stores nationally.