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Amaretto and cherry clafoutis


Serves: 4
timePrep time: 15 mins, plus maceration time
timeTotal time:
Amaretto and cherry clafoutis
Photograph by Ria Osborne

Amaretto and cherry clafoutis


Serves: 4
timePrep time: 15 mins, plus maceration time
timeTotal time:

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Nutritional information (per serving)
Calories
698Kcal
Fat
49gr
Saturates
28gr
Carbs
53gr
Sugars
48gr
Fibre
2gr
Protein
9gr
Salt
0.3gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 450g cherries, halved and pitted, or 425g frozen or tinned pitted cherries, defrosted or drained
  • 2 tbsp caster sugar
  • 2 tbsp amaretto
For the batter:
  • a knob of soft butter, for greasing
  • 100g caster sugar, plus extra for dusting
  • 300ml double cream
  • 4 medium eggs
  • 25g plain flour, sifted
  • ½ tsp almond extract
  • 100ml single cream, to serve

Step by step

  1. Put the halved cherries in a bowl with the caster sugar and amaretto; mix. Set aside to macerate for 2 hours.
  2. Preheat the oven to 180°C, fan 160°C, gas 4. Generously grease 4 x 300ml shallow gratin dishes with butter, or a 1.5 litre shallow baking dish (about 21cm x 27cm). Dust the inside of the dish or dishes with sugar, tilting gently to coat.
  3. Gently heat the double cream in a small saucepan until hot but not boiling. Set aside for 5 minutes to cool. In a large bowl, whisk the caster sugar, 3 whole eggs and 1 egg yolk until combined (use remaining egg white in another recipe). Sift in the flour and a pinch of salt and whisk for a minute until smooth. Add almond extract then gradually whisk in the warm cream. Spoon the cherries and their juices in the prepared dish.
    Tip
    Clafoutis is a classic French dessert that is made from a very light, custard-like batter and black cherries soaked in kirsch. Amaretto also works really well with cherries and is perhaps more commonly found in your drinks cabinet. It's important to use shallow dishes, so that the batter isn't too deep and cooks evenly. For a lighter dessert, use whole milk instead of double cream.
  4. Pour the batter on top (no more than 3cm deep for it to cook evenly). Bake for 15 minutes, if making individual ones, or 25-30 minutes until set and golden, but with a slight wobble. Allow to stand for 5-10 minutes before serving with pouring cream, if you like.

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