Cherry Clafoutis and a Happy New Year

Wow. In a few hours it’ll be 2012. And of course living in NZ we’d be the first ones to actually hit 2012. Ooooh. Well I’m thankful for living this long. 2011 wasn’t so bad, but it wasn’t cherry picking either. Looking forward to the New Year and whatever it may bring (Mayan calendars or not). Happy New Year everyone:)

Okay on to food. Yay!

Cherry clafoutis. Before I made this dessert I have never heard of what a clafoutis is and I haven’t made anything with cherries (except putting it on top of ice cream because it’s cute). So when I saw this in the Cooking Desserts book I got from the library I thought I should try it (plus clafoutis sounded interesting). Anyways I Wikipedia’d what clafoutis is and found out it’s a French dessert made with black cherries with a flan-like batter. In short, yummy.

So off we go to get cherries:)…(While typing, the song Cherry Bomb by The Runaways pops into my head, haha)

“I’m your ch-ch-ch-cherry bomb!”– Hey that works for this New Year. Well we don’t have a lot of fireworks here in NZ during New Year, not like in the Philippines where the smoke from fireworks envelopes you from everywhere. It’s supposed to ward off bad spirits and take careless people’s fingers off in the process.

So pretty aren’t they? I kinda wanted to use them as accessories but eating gives me more satisfaction. And here’s my cherry clafoutis sprinkled with some icing sugar. Time for a cherry clafoutis photo bomb!

That’s about it for the year, folks! Have an awesome New Year!

Cherry Clafoutis (from Cooking Desserts)

500g cherries, unpitted with stems removed
1/2 cup plain flour
1/3 cup caster sugar
Pinch of salt
2 eggs, room temperature, lightly beaten
200 ml milk
1 tsp vanilla extract
20g unsalted butter, melted
icing sugar for dusting

– Preheat the oven to 210 degrees Celsius and lightly grease an oven proof dish.
– Spread cherries evenly on the bottom of the dish.
– Combine the flour, caster sugar and a pinch of salt in a bowl.
– Add the eggs and beat until combined.
– In a small bowl, combine the milk, vanilla and butter, then pour into the egg mixture. Beat until combined.
– Pour the batter carefully over the cherries.
– Bake in the oven for 40 minutes or until the clafoutis is golden brown.
– Cool for 10 minutes then dust with icing sugar.

Serve it hot or cold and enjoy!:))

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