300g cherries **
½ cup milk
½ cup cream
½ teaspoon of vanilla bean paste
200g ground almonds
1 tsp flour
1 tbsp melted butter
Zest of ½ lemon
1 tbsp sugar
Halve and pit the cherries. Place milk, cream, sugar, eggs, vanilla paste and salt into a blender and whisk for 1 minute. Add the ground almonds and flour, then melted butter and lemon zest and blend for another minute. Leave resulting batter to rest for ½ hour.
Pour batter into buttered shallow baking dish. Place cherries into the mix. Bake at 180⁰C. After 15 minutes clafoutis should begin to set. Sprinkle top with sugar and return to oven for 10-15 minutes or until set (it’s ready when it’s firm to the touch and light brown). Allow to cool to room temperature before serving with cream or ice-cream.
** I’ve used plums (halved and pitted) and pears (halved) – you could try different fruits each time.