Friday, July 14, 2006


We had clafoutis for dessert. First we climbed the cherry tree in the neighbouring field, or pulled down the branches with a rake. We picked lots of cherries. Because many were overripe and rotting, we then picked over them.
Lay about 750 grams of stemless cherries in a buttered, ovenproof dish. Make a batter of 120 grams of flour, 50 grams of sugar, 4 eggs, and 4 dl of cold milk. Bake in a preheated 200º C/400º F oven until set and golden. (a little over 30 minutes) Scatter some sugar on top while the clafoutis is still hot.
Serve lukewarm.

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