Cherry and Apple Clafoutis
This is a variation on a local dish (cherry Clafoutis). We have recently invested in a dehydrator so are making use of cherry season at the moment by buying lots while they are cheap and then drying them out. We have then been experimenting with soaking them in Pineau des Charantes for around 5 days, and have discovered that using those cherries in this dish makes it even more fantastic. You could serve the now cherry flavoured Pineau with the clafoutis, or just keep it as a treat for the chef!
1 apple, chopped
300g cherries – fresh or dried then soaked in a jar of pineau des charantes for a couple of days then drained
1 sachet vanilla sugar
Heat oven to 200 degrees C
Greese a cake tin/silicone mould
Mix flour and sugar then add eggs to make a paste
Add the milk and mix vigourously.
Add drained cherries (leave whole) and apples
Put the mould onto a baking tray and add mixture.
Cook for 20 minutes
Take out of oven and put bits of butter all over, then sprinkle vanilla sugar on top. Return to oven for 5 minutes to caramelise the top.
Leave to cool for 5 minutes before removing mould.
Serve with creme fresh, and (if generous) the cherry pineau.