Cherry clafoutis with kirsch compote Serves 6 Ingredients

If you’re lucky enough to have a cherry tree, a clafoutis will be a regular treat. There is debate in France as to whether the stones should be left in for flavour, but I prefer it without

For the clafoutis

20g unsalted butter 2tbspn caster sugar 200ml whole milk 50ml double cream Half a vanilla pod 3 large eggs 75g plain flour 45g caster sugar 500g stoned cherries

For the kirsch compote 300g stoned cherries 30g caster sugar 1tbspn kirsch Quarter of a teaspoon

almond essence

Method

Preheat your oven to 180˚C/350˚f/gas mark 4. Prepare a 25cm (about 10in) deep-sided dish by greasing it with the unsalted butter and sprinkling with caster sugar.

In a saucepan, bring the milk and cream, with the vanilla pod, to scalding point. Leave to infuse.

Whisk together the eggs, flour and sugar in a large bowl until smooth. Pour in the cooled vanilla cream (having removed the vanilla pod), then whisk again to combine. Leave to rest for about half an hour.

Over a medium heat, cook the cherries for the compote and the caster sugar for about 10 minutes or until the cherries are juicy and losing their shape. Stir in the kirsch and almond essence, then set aside until ready to serve.

Arrange the cherries for the clafoutis evenly around the dish, pour the rested batter gently in around them and bake for about 45–50 minutes or until lightly browned and puffed up. Dust with icing sugar and serve warm with the kirsch compote and a drizzle of cream.