Cherry clafoutis recipe
 Raymond Blanc shares his simple recipe for a classic clafoutis. Other stone fruits would also work well in this dish. Try peaches, plums or apricots. 450g/1lb ripe cherries, the best you can find, stones removed3 tbsp caster sugar, plus extra for sprinkling3 tbsp kirsch (optional) 450g/1lb ripe cherries, the best you can find, stones removed 3 tbsp caster sugar, plus extra for sprinkling 3 tbsp kirsch (optional) 20g/¾oz unsalted butter, plus extra for greasing2 free-range eggs3 tbsp caster sugar, plus extra for sprinkling½ tsp vanilla extract1 heaped tbsp plain flour50g/1¾fl oz whole milk75g/2¼fl oz whipping creampinch sea salt 20g/¾oz unsalted butter, plus extra for greasing 2 free-range eggs 3 tbsp caster sugar, plus extra for sprinkling ½ tsp vanilla extract 1 heaped tbsp plain flour 50g/1¾fl oz whole milk 75g/2¼fl oz whipping cream pinch sea salt Method Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.)Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess.For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place.In a large bowl whisk together the eggs, sugar and vanilla until creamy.Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish.Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean. To finish, sprinkle with caster sugar and serve warm. Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.) Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.) Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess. Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess. For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place. For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place. In a large bowl whisk together the eggs, sugar and vanilla until creamy. In a large bowl whisk together the eggs, sugar and vanilla until creamy. Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette. Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette. Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish. Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish. Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean. Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean. To finish, sprinkle with caster sugar and serve warm. To finish, sprinkle with caster sugar and serve warm. Recipe tips Bake the clafoutis before you start your meal so that it is at just the right temperature when you eat it – it should be warm but not hot.