Clafoutis150 ml pouring cream½ vanilla bean, split and seeds scraped 2 eggs85 gm caster sugar1 eggwhite25 gm (1/3 cup) plain flour, siftedto serveicing sugarto serveclotted creamPreserved cherries60 gm dried cherries (see note)100 gm white sugar30 ml cognac
For preserved cherries, combine dried cherries in a saucepan with sugar, cognac and 150ml water and cook over low heat for 7-8 minutes or until liquid is syrupy.
Preheat oven to 180C. Heat cream and vanilla bean in a saucepan over medium heat, bring to the boil, remove from heat and cool. Remove vanilla bean. Using an electric mixer, beat eggs and sugar until light and creamy. In a separate bowl, whisk eggwhites until soft peaks form, add cream mixture and fold to combine. Add flour and fold to combine, then slowly beat in egg mixture. Spoon cherries into a lightly buttered and sugared 6-cup ovenproof baking dish. Pour batter over cherries and bake for 10-15 minutes or until golden and cooked through. Serve immediately, dusted liberally with icing sugar and with clotted cream to the side.
Note Peter Gilmore uses fresh cherries preserved during their
peak season. For preserved cherries, combine 650gm pitted cherries,
100gm sugar and 30ml cognac in a large heavy based saucepan - large
enough to hold cherries in a single layer, cover with a round of
baking paper and place over medium heat. Reduce heat to low and
cook gently for 15 minutes or until juice is syrupy. If not using
immediately, spoon into a hot sterilised jar and keep until
required. Keep refrigerated for up to six months. Dried cherries
are available from The Essential Ingredient and health food