Cherry Clafoutis with Port Reduction

Ben O'Donoghue

Ingredients:

Serves 4

  • ​​500g cherries
  • ​​4 eggs
  • ​​100g flour
  • ​​100g granulated sugar
  • ​​300ml milk
  • ​​1 vanilla bean
  • ​​30g butter
  • ​​1 pinch of salt

Method:

  1. Wash, wipe, de-stalk and stone the cherries. Butter a spring form pan then pour in the prepared cherries. In a mixing bowl, add the eggs, then little by little the flour and the sugar. Mix everything together then add the milk and the vanilla bean, as well as a pinch of salt to bring out the flavors.
  2. Pour the mixture over the cherries then preheat the oven to 180°C. When hot, place the clafoutis in the oven and leave to cook for 30 minutes.
  3. Reduction of port and crème fraiche to serve

A cherry clafoutis is even tastier if it’s served after being left to cool slightly. And for the gourmets among you, it will only be more delicious served with a scoop of pistachio ice cream!

Our friends at Wine Selectors suggest pairing this dish with a Rutherglen Estates Tempranillo 2017 or Morris V.P. 750ml Vintage Fortified 2007

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