posted by Drew the Tasmaniac 11-09-98 11:24 PM
Recipe from the "Larousse Treasury of Country Cooking"
Black Cherry Clafoutis.
450 gm Black Cherries, Pitted, canned or fresh. (Fresh if possible but Hey, it's a short season.)
175 gm Plain flour
Pinch salt
3 Eggs
40 gm Castor sugar
700 ml Milk
25gm Icing sugar
If canned cherries are used, drain. Combine flour and salt, beat in eggs one at a time, thoroughly incorporating each egg before adding the next. Beat in sugar. Gradually pour in milk, stirring until smooth.
Pour a 5mm layer of batter into a buttered, shallow oven proof dish (about 30cm diam. Like a quiche platter).
Spread the cherries over the mixture and cover with the remanining batter.
Bake in a moderate oven until clafoutis is set, (about 25 mins.) then dust with icing sugar and continue baking until golden, (about 20 mins.) serve warm with cream (King Island of course!)
This dish can be made using this basic recipe with lots of different fruits dependind on what's in season.