Cherry Clafoutis

We have never eaten so many cherries like this year. Downstairs, beneath our apartment, our neighbours have opened a “Fruits and Vegetables” shop. The place isn't big, actually it was a garage once, but it's well stocked with fresh produce. It's like a little farmer's market just at two paces distance away from me. Literally. And the best part is that while drinking my tea on the balcony it's enough to show my head for a quick peek and I already know what they have today. (It's peaches and apricots today, just in case you are curious).

Two days ago the shop was overstocked with cherries and so were my shopping bags. The rest is easy to figure out – lots of cherry sweets.

Cherry Clafoutis Recipe:
Serves 2

• 300 gr cherries;
• 2 eggs;
• 65 gr confectioner's sugar;
• 50 gr heavy cream;
• 1 Tbsp kirsch (or rum);
• 65 gr all purpose flour;
• ½ tsp baking powder;
• butter for the baking dishes.

Preheat the oven to 140º C.

Rinse and pit the cherries. If you leave them with the stones they will be more aromatic, because during the baking the stones release additional flavour. But I prefer to pit them as it's easier to eat them that way.

Beat the eggs and the sugar until light and fluffy. Beat in the heavy cream and the alcohol. Add in the flour and the baking powder.

Butter generously 2 small baking dishes (mine are approximately 8x15 cm) or one larger. Arrange the cherries at the bottom of the dishes and pour the batter on top. Bake for 35 – 40 minutes, until nicely golden.

You can take it out of the baking dish and serve it upside down, so that the fruits will be visible but I prefer to bake it in individual dishes and eat it with a spoon.