Ingredients:
To marinade the cherries:
300g Fresh Cherries
300ml Brandy
300ml Sugar
For the Clafoutis Batter:
60g Ground Almonds
20g Plain Flour
120g Caster Sugar
Pinch of Salt
4 Free-Range Eggs
3 Free-Range Egg Yolks
275ml Double Cream
Butter to Grease The Dish
Method:
For the Cherries:
-Stone the cherries and keep whole.
-In a pan warm the brandy and sugar and simmer for 30 seconds then remove from the heat and allow to cool.
-Pour the brandy syrup over the cherries to submerge and allow to marinade overnight.
For the Batter:
-Place all the batter ingredients into a food processor and blend for 20 seconds, scrape the sides of the jug and blend for a further 20 seconds.
-The batter is then best to leave overnight in the fridge before use.
-Lightly butter a 25-30cm flan dish and preheat the oven to 190 degrees c/gas mark 5.
-Arrange the cherries in the bottom of the flan dish, patting them dry to remove excess liqueur.
-Pour the batter into the flan dish carefully to avoid making the cherries uneven.
-Bake for about 20-25 minutes until golden brown and risen. The middle should be firm but flatter than the sides.
-Allow to rest for 5 minutes before serving with a drizzle of the cherry liqueur and cream, creme freche or ice cream.
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