Last week I bought a bag of cherries at the market in Lyon, but after they spent the whole day in my handbag, they were a little worse for wear. What could I do with a handful of bruised fruit? The words “clafoutis aux cerises” kept calling to me.
A clafoutis is a dessert, kind of like a solid soufflé, or moist flan. I’d eaten it in restaurants, but didn’t have a recipe. Luckily, I did have Twitter. My friend, Theobaldino, sent me his recipe in a series of tweets. How’s that for cutting edge technology? I only wish I could have shared with him the sweet almond scent of baking clafoutis, or, indeed, a slice warm from the oven.
Theobaldino’s Clafoutis aux cerises
Adapted slightly (because of my pantry’s contents)
500 grams cherries
80 grams sugar
1/2 teaspoon vanilla
50 grams almond flour
50 grams flour
1 cup of milk
Wash and pit the cherries. (Side note: I’d never made clafoutis before because I don’t own a pitter. Turns out you don’t need one. A paring knife and a bit of determination work, too.) Butter a baking dish and scatter the fruit across the bottom.
In a large bowl, beat the eggs and sugar vigorously, add the vanilla. Slowly stir the almond flour, flour, and milk into the egg mixture, alternating between the three. When the mixture is well combined, pour over the batter over the fruit. Bake for 45 minutes in an oven at 180ºC.