Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.I have always loved clafoutis as it can be made with any summer fruits (try peaches, blackberries or a combination of all three, though you don't need to cook peaches or blackberries first). In this recipe I have left in the pips because, annoying though it may seem, cherries left this way remain much more flavoursome and juicy. Clafoutis, in essence, is a simple batter, easy in itself to make. Best eaten no more than a few hours from the oven.
60g/2oz unsalted butter
500g/16oz sweet cherries
100g/3oz caster sugar
1tsp of kirsch
grated zest of 1 lemon
2 medium eggs, separated
3tbsp plain flour
1tsp vanilla extract
120ml/4fl oz double cream
1tbsp ground almonds
a little icing sugar for dusting
Heat the oven to 180C/350F/Gas4. Grease and flour a 23cm (9in) baking dish. Melt the butter in a pan over a gentle heat and, when the butter is foaming (but not coloured), add the first 100g (3oz) of sugar, lemon zest and kirsch. Cook over a low heat for 5 minutes or so, stirring occasionally. When finished, the cherries should be tender when prodded with a fork.
Beat the egg yolks and sugar together (ideally in an electric mixer) until light and airy. Fold in the flour and vanilla extract and the ground almonds. In a separate bowl, beat the egg whites with a pinch of salt until they form soft peaks. Fold the whites gently into the batter until just blended.
Pour the cherries into the tin. Pour over the batter and bake in the middle of the oven for 20 minutes or until the batter is puffed and browned. Remove from the oven and allow to cool slightly.
To serve, dust with icing sugar and put on a plate with a dollop of unpasteurised thick cream.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments