First of all, I’d like to thank each and every one for the lovely comments and wishes in the previous post. These two months gone so fast.. Being pregnant I’d read somewhere that when you bring a baby home, your life becomes a blur and chaotic. I doubt why is that.. I thought I’d had at least a hour or so between a mealtime. Now I understand how wrong I was. I sleep when I can, shower when I remember and eat when I have a time (needless to say, that now I can eat a cold dinner, which I used to hate before; I reheat my tea a million of times and finally drink it cold). 😀 But! This little guy is worth his weight in gold because he brought an absolute joy into my life. ❤ Last month was a cherry season here.. in supermarkets! Haha. 😀 I adore cherries! I wish they were sold often here so I could eat them every single day! Besides consuming fresh cherries, I made one of the simplest desserts – cherry clafoutis. Lots of sweet cherries in a tender custardish batter, it is a perfect delicious treat.
Clafoutis is a baked French dessert, traditionally made with stoned cherries. Honestly speaking, may be it’s really authentic and stones add a nice almondish aroma, but I prefer to enjoy every bite of the dessert and do not think about that I can crack teeth.. And of course, if I make it for guests I don’t want them to spit out stones. 😉 Enjoy!
Adapted from Jamie Oliver magazine
a knob of soft butter, for greasing
1 tbsp sugar, for shrinking
500g cherries, pitted
3 large eggs, medium temperature
1/2 tsp vanilla extract, optional
60g plain flour
1/2 tsp baking powder
60g white sugar
300ml full fat milk
icing sugar, for dusting
- Mix all batter ingredients in a large bowl until smooth and set aside for 15 minutes.
- Preheat oven to 180C.
- Grease a round baking dish with butter and sprinkle with sugar.
- Arrange cherries in a single layer in a baking dish.
- Pour the batter over the cherries.
- Bake the clafoutis until the custard is set. Mine took about 50-60 minutes.
- Serve warm and sprinkle with icing sugar, if desired.