They say the test of a true cook is how well they make a classic dish because everyone knows how that dish is meant to taste.
While I tend to agree somewhat, every classic dish has variations. Take the French classic, Cherry Clafoutis. I’ve made Clafoutis a number of times before, each with different recipes from different cooks, and each is different. As with fashion, cooks like to add their own spin on things.
I’ve had clafoutis that are cake style, and those that are more custard like. This clafoutis, which I came across in the beautiful Maggie’s Harvest, which I received in the mail the other day as a gift from my Mum, is somewhere between.
When I’ve made clafoutis in the past I’ve always pitted the cherries for convenience sake, but this time I took the purist path and left the stones in as it’s supposed to add flavour to the batter during cooking. I have to be honest and say I didn’t notice a difference over the times I’ve pitted my cherries, and well, the clafoutis is much easier to devour when you don’t have to worry about pips!
- 500g (1 pound) of cherries, stalks removed
- 1 tbs of castor sugar
- 2 tbs of kirsch
- 2 large eggs
- ¼ cup of castor sugar
- ¼ cup of plain flour
- ½ cup of Greek yoghurt
- ½ cup of cream
- grated rind of a lemon
- butter to grease the baking dish
- icing sugar
- Preheat the oven to 200 degrees celsius (390 Fahrenheit) and place the cherries, castor sugar and kirsch in a shallow baking dish and toss to combine. Bake for 5 to 6 minutes or until the cherries are cooked but still firm. Set the cherries aside while you make the custard.
- To make the custard place the eggs and castor sugar in the bowl of an electric mixer and whisk until frothy. Gradually add the flour and mix to combine. Then add 1 tbs of the cooking juices from the cherries along with the cream, Greek yoghurt and lemon rind.
- Brush a shallow baking dish with butter and pour half of the custard over the base of the dish. Spoon the cherries over the custard before topping with the remaining custard. Bake for 25 to 30 minutes, or until the top is golden.
- Serve dusted with icing sugar.