{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Cherry Clafoutis


300g Caster Sugar
210g Flour
1 tsp. Baking Powder
3 Eggs
150g Melted Unsalted Butter
1 tbs. Kirsch or Brandy
250g Cherries

Mix together the sugar, flour and baking powder in a bowl.
Make a well in the centre.
Break the eggs into the well and beat them with a whisk gradually
Incorporating the dry ingredients.
As the mixture thickens add the melted butter and the Kirsch.
Pour this mixture into a 12 ins tart tin or quiche tin ( not one with a removable base)
Stone the cherries and push them one by one into the batter.
Bake this at 150C. 300F.Gas 4 for at least 50mts (mine took an hour and a quarter in a non-fan oven.
This must be served from the tin either hot from the oven or at room temperature with some whipped cream.



June 15, 2010 11:49 AM | 0 Comments
  Martin Dwyer
Consultant Chef