Cherry Clafoutis with Port ReductionBen O'Donoghue
- 500g cherries
- 4 eggs
- 100g flour
- 100g granulated sugar
- 300ml milk
- 1 vanilla bean
- 30g butter
- 1 pinch of salt
- 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.
- 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.
- 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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