Simply Delicious Recipe: Cherry Clafoutis
Follow along with Susan Hay and Executive Chef Paul Shewchuk, as he prepares an incredible dessert with Ontario Cherries. Butter a 23 cm baking dish and sprinkle with the 30 g of granulated sugar. Arrange the cherries evenly in the prepared baking dish.
- ▪Follow along with Susan Hay and Executive Chef Paul Shewchuk, as he prepares an incredible dessert with Ontario Cherries.
- ▪Butter a 23 cm baking dish and sprinkle with the 30 g of granulated sugar.
- ▪Arrange the cherries evenly in the prepared baking dish.
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Follow along with Susan Hay and Executive Chef Paul Shewchuk, as he prepares an incredible dessert with Ontario Cherries. Ingredients500 g fresh or frozen cherries, pitted30 g granulated sugar15 g unsalted butter, for greasing the baking dishClafoutis Batter3 large eggs (150 g)100 g granulated sugar70 g all-purpose flour250 g whole milk100 g heavy cream (35%)40 g unsalted butter, melted5 g vanilla extract2 g salt2 g lemon zest15 g dark rum or Kirsch (optional)InstructionsPreheat the oven to 350°F. Butter a 23 cm baking dish and sprinkle with the 30 g of granulated sugar. Arrange the cherries evenly in the prepared baking dish. Whisk together the eggs and sugar until smooth, being careful not to over-aerate.
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