It is always hard to say Goodbyes to family when we go visit them. More so because it will be months and even years before we can plan a trip to go visit again. And to add salt to the wound, we had to cut our trip short by three weeks and return. But return we did. After heavy hearted goodbyes and promises to come back soon again.
It took a while to get settled in and I still haven’t done all that needs to be done. In the meantime, to drive the ‘feeling blue’ feeling away, I decided to bake. And a friend of mine had just sent in a welcome back care package along with luscious cherries.
It didn’t take much time to decide what I wanted to bake. Making Cherry Clafoutis is easy and it is a delicious and incredibly aromatic dessert. The only thing you need to decide is whether you want to leave the pits in or not. Though I am not always a purist when it comes to cooking or baking, in this case I chose to go the traditional route and not pit the cherries. I quite like the whole process of eating the clafoutis very carefully. I might, otherwise be seen as wolfing down the clafoutis – which will be really bad for my waist. I also add in a bit of almond flour for texture and we quite like it.
Getting back to the routines can sometimes be delicious! Don’t you agree?
- 500 gm fresh cherries
- 75 gm sugar
- 3 tbsp kirsch
- 2 tbsp Almond flour
- 50 g plain flour
- Pinch of salt
- 20 g butter melted
- 2 eggs beaten
- 270 ml whole milk
- 1/2 tsp almond essence
- 1/2 tsp lemon zest
- Rinse the cherries, pat them dry and remove the stalks. Put in a bowl and add 2 tbsp sugar and the kirsch, toss to combine and leave covered for at least 10- 15 minutes
- Preheat the oven to 375*F.
- Grease a quiche pan that is big enough to spread the cherries in one layer. Or use multiple small pans.
- Put the flour into a mixing bowl and add a pinch of salt and the remaining sugar.
- Whisk the eggs in, then the milk and butter and whisk until the batter is smooth and without lumps.
- Add almond essence and lemon zest.
- Put the cherries in a single layer in the pan and then gradually ladle in the batter.
- Top it with almond flour and bake for 30 - 35 minutes.
- Serve warm.