I can only eat cherries when they’re cooked. It’s a sad part of oral allergy syndrome, associated with hay fever and causes itchy mouth, throat, lips and weirdly….ears. Once cooked, the allergens in the cherries break down and become inactive. I also see the same effect with kiwi and nectarine but the list could get longer. Being a self confessed foodie, this scares me slightly! I absolutely love cherries and luckily I can eat them cooked in a lovely dessert but I treasure my memories when I could eat cherries off the trees in the mountains in Morocco.
So here is where the cherry clafoutis comes in. A wonderful French dessert that is so simple and I added a slight Christmas feel with cinnamon and nutmeg. The only catch for me is that I could only handle the cherries with gloves or else my hands become itchy too.
This makes 4 ramekins worth.
- Approximately 30 cherries – halved and pitted
- 1/2 cup of whole milk
- 2 1/2 tbsp sugar
- 1 full egg and 2 egg yolks
- 1 1/2 tsp of vanilla essence
- Pinch of salt
- 1/4 cup of flour
- 1/2 tsp of cinnamon
- 1/2 tsb of nutmeg
- Turn oven to 180C
- Whisk the eggs, salt, vanilla, salt, flour, milk, cinnamon and nutmeg for around 5 minutes until mixture thickens
- Butter the inside of 4 ramekins and set in a baking tray
- Add 2 tbsps of custard mixture to each ramekin. This is to create a solid custard bases.
- Cook for 5 minutes and then spread the cherry halves between the 4 ramekins and sprinkle a little sugar over the cherries.
- Add the rest of the custard mixture to the ramekins and cook for 25 minutes.
- Once cooked, wait to cook and as an option, sprinkle some icing sugar over the top.
Lovely to eat hot, lovely to eat cold!