Clafoutis aux cerises

Clafoutis aux cerises

Ingredients for 6 portions:

For the caramel:

100 gr sugar

100 gr butter

1 egg

In a small pot and over low heat, melt butter. Remove from heat and mix the sugar and egg vigorously with the help of a wooden spoon and form a caramel. Reserve.

For the clafoutis:

250 gr cherries pitted 

5 tbsp flour

4 tbsp sugar

3 tbsp milk

2 tbsp sunflower oil

½ tbsp baking powder

1 egg

A bit of butter and flour to coat our baking rim

Preheat the oven to 170°C. Line a thin baking sheet with baking parchment and place a metallic baking rim of 16 cm diameter by 8 cm height.

Coat the rim with a bit of butter and flour—dust excess flour.

In a mixing bowl, add all ingredients except the cherries, and mix well with a spoon.

Empty batter in the centre of the rim. Top with the cherries.

Bake for 25 minutes. Remove and spread the caramel on the surface—Cook for an extra 15 minutes.

Remove from the oven and place the cake on a wired rack to rest for at least 30 minutes. 

With the help of a sharp knife, cut around the clafoutis and remove from the round.

You may accompany with the ice cream of your liking!

Bon appétit!

What wine we will choose: 

If we could simplify the dish's description, we would say that it is a kind of cake with seasonal fruits. In this case, the cherries are their season.

Because this dessert is not very sweet and its texture is light, we can accompany it with wines from semi-dry and semi-sweet to even sweet but emphasise fruity aroma. The choice of variety and style has more to do with the fruit we will use as raw material, for example, with cherries or strawberries, a very lovely Cabernet d’Anjou from the Loire. Suppose we use peaches or stone fruits, a Samos Vin Doux or a Muscat of Rio Patras if we put pears or apples, a Riesling halbtrocken and so on. Sparkling versions like a Moschato d’Asti will work just as well.