Cherry Clafoutis

First in an occasional series of randomly selecting a recipe from just a handful of books with the intention mainly being to blog them.

The deal is: no tedious peregrinations around the minutiae of my quotidian existence. No made up backsobstory to elicit sympathy. Just photos of food, (mainly) short observations, and links to AmazonUK, although I expect you to buy from an independent bookseller, when that works for you. 

The recipe I followed  said put a packet of defrosted  frozen cherries into a  buttered. Cast iron pan. I actually used my trusty John. Lewis. tarte Tatin tin.

I stole from  Boozy Cherry Brandy Pie in another book. However, the other book put the  cherries in a  pan with sugar and cornflour, and reduced, and strained, and reduced, and cooled, and added cherry  brandy, vanilla and almond, and chilled. I opted for a 'no faff' approach.

Batter - much runnier than cake batter.

 

45 minutes in the oven and, as the French probably don't say, la voilà

Results: The bottom was a little soggy or doughy, which was my own fault for adding the cherry brandy without permission. In future, for 'no-faff', omit the liqueur, or, if you crave that intensity of flavour, you've got to put the work in. 

Clafoutis is a baked French (Limousin) dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. When made with other fruit, not cherries, you can call it Flaugnarde.