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!

Cherry and Apple Clafoutis

Serves 6-8

100g flour

140g sugar

250ml milk

2 eggs

1 apple, chopped

300g cherries – fresh or dried then soaked in a jar of pineau des charantes for a couple of days then drained

15g butter

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.

Vegetarianandveganfrance.com & 3placedesarbres.com. Vegetarian & Vegan recipes from the kitchen of a vegetarian chambres d’hotes in the Limousin region of France