Sunday, June 18, 2006

Cherry and Pistachio Clafoutis

The recipe asks for black cherries but I could only find the ordinary cherries. I say ordinary because they are found anywhere when in season. I absolutely love cherries. To the point that I can eat until I have stomach pain. Obviously knowing better I exercise self restrain these days.

I have read so much about clafoutis over the last few weeks – traditional cherry clafoutis, strawberry clafoutis..It was hard not to make some. I have to admit not having had any until today so I do not have anything to compare that with. I can, however, say that the end result is delicious. It is a recipe by a famous Australian desert chef called Philipa Sibley. Her recipes are really lovely and they tend to have a lovely twist. I find that the Australians always bring interesting elements to their recipes and I really love the ones I have already tried.

Even though it is recommended that we eat it as soon as we take it out of the oven – which I did, this morning it tasted just divine. Had it with a cup of coffee and no extra cream. I do not often have such thing for dessert but this morning I could not resist.

With regards to the recipe, as I had no ground pistachio I had to use the food processor to grind the ones I had. I processed it with the sugar as opposed to on its own. This way I made sure that all the lovely oils that are released by the pistachio were all captured by the sugar.

500gm black cherries, pitted

40ml kirsch

Clafoutis batter

1 cup thickened cream

2 eggs

3 eggs yolks

100gm caster sugar

70gm ground pistachio

100gm pistachios, coarsely chopped

1 tbsp plain flour

Pouring cream to serve

Combine the cherries and kirsch and stand for 10 minutes, then scatter over the base of a greased and sugared 6 cup-capacity shallow baking dish.

For the batter, combine thickened cream, eggs and egg yolks in a bowl and whisk until smooth. Combine the sugar, ground pistachios, chopped pistachios and flour in a separate bowl, then add cream mixture, stirring to combine. Pour batter over cherries, and bake at 180C / 160o fan assisted oven, for 20 minutes or until puffed and golden (the centre should still be creamy), and serve immediately with pouring cream passed separately.


Paz said...

Two of my favorites -- cherries and pistachios! Wish I were there to help you eat this. ;-)


valentina said...

You would have loved it. You will have to prepare it at your end now so that you can try it.