serves
8
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Cherries
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 500 g cherries, stems removed
- 60 ml Amaretto
- 25 g caster sugar
- 2 tbsp icing sugar, to serve
- thick cream, to serve
Batter
- 75 g (½ cup) plain flour
- ¼ tsp salt
- 50 g caster sugar
- 2 eggs
- 1¼ cups (310 ml) milk
- 25 g melted butter, plus extra to grease
Resting time: 1 hour 15 minutes
Instructions
- Before you start, find a dish that will fit the clafoutis. It doesn’t matter what size, but the surface area is important. This is easily done by pouring the cherries into a suitable baking dish. The cherries should fit quite snugly in a single layer in the base.
- Cut a slit in the side of each one of the cherries and toss in a bowl with the Amaretto and sugar. Set aside for at least 1 hour to macerate.
- Preheat the oven to 180˚C. Grease your baking dish.
- For the batter, sift the flour into a large bowl and stir through the salt and sugar. In a separate bowl, whisk the eggs, milk and melted butter. Stir through the flour mixture, then fold in the cherries and the juices. Bake the clafoutis for 25 - 35 minutes or until it is just wobbly in the centre. Remove from the oven and stand for about 15 minutes. Dust with icing sugar and serve with cream.
Photography by Danielle Abou Karam.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Cherries
