Everyday Epicurean

Mum’s visiting at the moment and cooked dinner tonight, which meant we had plenty of time to prepare a dessert before the children’s bedtime. We’d originally planned to make a baked cherry cheesecake, but it turned out the cottage cheese was a month past it’s use by date and smelt, well vintage.
On to Plan B, Cherry Clafoutis! I based it on Clotilde’s Strawberry Clafoutis recipe but changed various bits.

Serving Suggestion

h2. Ingredients.

* 3 eggs
* about 60g of flour
* 100g of castor sugar
* 185 ml of cream
* 1 Tablespoon of Maraschino liqueur
* 50g of almond meal (ground blanched almonds)
* pinch of salt
* enough cherries to cover your pie dish – one can, drained; worked for me.
* butter for greasing

h2. Method.

Preheat your oven to 180C.
Grease your pie dish, and place the cherries evening in the base, set aside.
In a mixing bowl, whisk the eggs and sugar together, add the remaining ingredients and whisk well until combined and smooth.
Pour the batter over the cherries and bake for 40 minutes.

When it comes out, sprinkle with icing sugar, slice and serve warm with whipped cream.