A typical dessert of the French culinary tradition, cherry clafoutis combines the pleasure of cherries with the home-made sweetness of baked preparations.
The scent of cinnamon enriches the cherry clafoutis with an oriental scent, while the contrast stimulates the taste in a tantalizing way.
A typical dessert of the French culinary tradition, clafoutis perfumes home ovens across the Alps, especially in the Limousin area.The term, of Occitan origin, would mean "to fill".In fact, it involves the preparation of a sort of batter enriched with ingredients of your choice.Here we propose the typical cherry one but, in reality, it can be prepared with other seasonal or other fruit savory version.
Steps
Wash the cherries, then remove the stem and stone:Cut the cherry in half to remove it, or place each cherry in the mouth of a bottle and push on the cherry with a chopstick until the stone falls into the bottle.
Place the pitted cherries in a buttered oven-safe pan (approximately 20-24 cm in diameter) with rather low edges.
Preheat the oven to 180°C.
In the meantime, in a bowl combine flour, sugar, eggs, cream, milk, a pinch of salt and cinnamon.
Mix everything well with a whisk until you obtain a smooth batter, then pour it over the cherries, sprinkle with more cinnamon powder and bake for about 40 minutes.
When the surface of the cherry clafoutis is golden, take it out of the oven, let it cool a little, sprinkle it with icing sugar and enjoy it immediately.
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