Friday, 9 July 2010
Today we took a little trip to France. We went to Chamonix, about an hour away, to try and find my Mum some walking sandals and to generally have a day out. Unfortunately we ran into several problems.
We didn't want to leave little Arthur (below) at home so he came too, but then he wasn't allowed on the cable car so we couldn't go up. It hadn't occurred to us - we take our dogs on the cable cars here all the time.
Then there was the fact that it was thirty seven degrees C and I melt in such temperatures. The puppy wasn't so amused either, especially with all the new curly hair he's growing.
There was also a problem when another customer in the hiking shop took the other sandal from the pair that Mum was trying on and wouldn't give it back, getting so rude that we came home without any sandals at all.
Yet all in all, it was still a worthwhile trip. The mountains there are incredible - so imposing and fierce (and secretly made me long for ours). And then there's the yummy ice cream I had - one scoop of a very good coffee and an amazingly creamy tarte aux fraises with little bits of pastry crust and wild strawberries. So good.
But to the point - this cherry and almond clafoutis. I've been thinking about making a clafoutis for ages, but I could never find a recipe I liked the look of. None of them stood out or made me want to make them. Then I found this recipe at Use Real Butter. The almonds did it for me and I made it immediately, though in a fairly small quantity which I have shown below. I had my nose stuck to the glass oven door watching it bubble and evolve for most of the cooking time.
I still wasn't sure if I was going to like it, but when I first tasted some? The whole pot disappeared very quickly. I made a bigger dish as well but it wasn't so photogenic. All in all, a really wonderful recipe.
Cherry and Almond Clafoutis
(Adapted from Use Real Butter, here)
150g whole cherries
1 large egg
25ml double cream
1/4 tsp vanilla paste
25g sliced almonds
Preheat oven to 200C/390F. Pit your cherries and put them in a small bowl. Stir in the sugar and leave to macerate for half an hour so so. Butter the inside of a small ovenproof dish (approx 6 or 7" by 5").
Sieve the flour into a mixing bowl then whisk in the egg until smooth. Add the milk, cream and vanilla and whisk until smooth again. Add the cherries and stir them in. Pour the batter into the dish. Bake for 15 minutes. Meanwhile, chop the butter into little pieces and toast your almonds (either in the oven or in a dry pan). After the 15 minutes is up, quickly remove the dish from the oven. Dot with the pieces of butter and sprinkle with the almonds. Put back in the oven for another 20-25 minutes, removing when a toothpick comes clean from the centre. It should be puffy and goldenbrown. Leave to cool for 30 minutes or so - it will sink in the middle - before serving.
(Recipe updated 19/06/14)