300g cherries **

½ cup milk

½ cup cream

80g sugar

3 eggs

½ teaspoon of vanilla bean paste

Pinch salt

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.