Monday, 3 March 2014

Cherry Clafoutis

These days I am in no mood to cook any regular meals. My husband is again out of Singapore (yeah, I know he hardly stays at home) and since he is the one who loves Indian food, there is not much cooking to do. However, I do need to feed myself and so the idea of self pampering stepped in. I had earlier noted down some delicious easy recipes but did not have the opportunity to try them. So here I am with this yummy yet simple recipe. The best part is it is not too heavy with calories and requires just 2 tbsp butter. While I was preparing this dish, I was amazed at how simple it is to make and while savouring that sinful Clafoutis, I realized how filling it was and serves as a full meal in itself. You just can't stop eating it. 

For the batter
1/2 cup all purpose flour
2 tbsp granulated sugar (I used brown sugar)
2 eggs
3/4 cup (180 ml) milk
1/4 tsp salt
1 tbsp butter softened
1/8 tsp vanilla essence ( my vanilla was over, so added almond essence)

For the cherry filling
12-14 canned cherries, pitted (you can use fresh ones as well)
1 tbsp butter
1 tbsp granulated sugar

Pre-heat the oven at 180 degree celsius. Put all the ingredients under batter and either whisk it with your hands or in the food processor (the easier way). Let it stand while you prepare the cherry base. Take an oven safe dish, big enough to accomodate the cherries in a single layer and to hold the batter while leaving some space from the rim. Put the 1 tbsp butter on the dish and microwave for 20 secs until melted. Now add the cherries and microwave further for 20 secs ( if you are using fresh cherries, microwave for about a minute until the cherries are softened). Now sprinkle 1 tbsp sugar on top of the cherries and microwave again for 20 secs for the sugar to melt. Alternatively, you could combine everything in a skillet and softened the cherry and sugar syrup on stove top. However, you might end up losing some of the juice while transferring the contents back to the baking dish. However, yoy can do this on stove top on a ovenproof skillet, if yoy have one. Doing it in the microwave saves time and works perfectly fine for canned cherries as they are already quite soft due to the syrup. 
Now pour the prepared batter gently over the cherry bed. Make sure you do not disturb the arrangement. Bake in the pre-heated oven for 25 minutes until golden brown on top and the edges start coming off. It will puff up inside the oven and opening the door before the baking time ends will make it collapse. However, keep an eye from outside to prevent over browning. Serve hot with a dusting of confectioner's sugar, whipped cream, or simply as is like I had. In any way, the taste is simply divine!!

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