Cherry clafoutis

For me there is only one thing to do when cherries are first in season and that is to make a clafoutis.

I think if I was honest I would have to say that cherries are my favourite fruit, there is something 'knacky' about them.  It is when you bite into them, they sort of 'knack' as they break open in the mouth, just like those german sausages, called knackwurst, whose skin cracks open when bitten.

Unfortunately they are also the favourite fruit of the birds, so it is a constant race to see who can be the first to get to the ripe fruit.

But my biggest culprit though  is my 40 kg labrador, Toby.  Never to miss out on an opportunity, he soon found out that if he climbed onto the walls by the tree, he could eat them straight off the tree!

First pick cherries and collect the eggs

Clafoutis aux cerises


Ingredients

100g flour
80g caster sugar
1/2 liter milk
5 eggs
few drops of vanilla essence
700g of cherries
pinch of salt
butter for greasing dish

How to go about it

Mix the flour, sugar, salt and mix in the eggs.  Then slowly mix in the milk, add vanilla.  Butter a dish and put in the cherries, I leave mine unstoned but that is a matter of choice, and then pour the batter over them.  Cook in a preheated oven at 210° for 35 - 40 minutes.  Sprinkle with caster sugar.

Serve