Cinnamon and cherry clafoutis

Serves: 4


For the clafoutis

  • 12 cherries
  • knob of butter for frying
  • 1 tablespoon icing (confectioners’) sugar
  • 85g/3oz unsalted butter, softened
  • 1 teaspoon caster (superfine) sugar
  • 85g/3oz icing (confectioners’) sugar
  • 4 pinches of ground cinnamon or cassia bark
  • 85g/3oz ground almonds
  • 5g/¼oz cornflour (cornstarch)
  • 1 egg

For the cinnamon cream

  • 150ml/5 fl oz double (heavy) cream
  • 10g/½ oz icing (confectioners’) sugar
  • 4 pinches of ground cinnamon or cassia bark


For the clafoutis

1Wash, de-stalk and stone the cherries. Put a knob of butter in a hot frying pan and sauté the cherries for 1 minute.

2Sprinkle with icing sugar and cook for a moment longer, then transfer to a sieve to drain.

3In a large bowl, mix the softened butter with all the other ingredients except the egg to make a smooth batter.

4Finally, mix in the egg. Butter a shallow baking dish and pour in the batter.

5Add the cherries and cook the clafoutis in an oven preheated to 175°C (350°F, Gas Mark 4) for 15 minutes, or until golden.

6Leave to cool at room temperature.

For the cinnamon cream

1Whip the cream, icing sugar and cinnamon or cassia together until it just starts to thicken.

2Serve on the side.

Taken from our sister magazine France Today


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