Cherry and kirsch clafoutis. Photo / Babiche Martens
Cherry and kirsch clafoutis. Photo / Babiche Martens
Serves 4
3 cups fresh cherries - or use tinned cherries that have been drained 1/4 cup kirsch 1 tsp finely grated lemon zest 1 Tbs butter, softened 1 cup full cream milk 1/3 cup caster sugar 3 eggs 3 tsp vanilla extract 1/4 tsp salt 1/2 cup plain flour Icing sugar to serve
1 Preheat oven to 180C. Combinethe cherries, kirsch and lemon and let stand for a 1/2 hour.
2 Grease a 20cm round baking dish with the softened butter.
3 Place the milk, sugar, eggs, vanilla, salt and flour into a blender and blend for 1 minute.
4 Pour the mixture into the dish then spoon over the cherries and juice. Bake for about 45 minutes or until puffed and golden. Dust liberally with icing sugar, serve hot.
