chateau plaisance

making great wine in saint emilion since 1886


Preheat the oven to 400°F. In a blender blend together 1/3 cup of the sugar, the flour, the eggs, the milk, the vanilla, the zest, the almond extract, and the salt until the custard is just smooth. Arrange the cherries in one layer in a buttered 3-cup gratin dish or flameproof shallow baking dish, pour the custard over them, and bake the clafouti in the middle of the oven for 20 to 25 minutes, or until the top is puffed and springy to the touch. Sprinkle the top with the remaining 1 tablespoon sugar, dot it with the butter, and broil the clafouti under a preheated broiler about 3 inches from the heat for 1 minute, or until it is browned.
The black cherries bring out the rich fruit flavours of the wine!


Cherry Clafouti


1/3 cup sugar, PLUS 1 tablespoon sugar
2 tablespoons all-purpose flour
2 large eggs
2/3 cup milk
1 1/2 teaspoon vanilla
1/2 teaspoon orange zest
1/4 teaspoon almond extract
1/4 teaspoon salt
1 cup black cherries, halved and pitted
1/2 tablespoon unsalted butter, cut into bits
vanilla ice cream as an accompaniment if desired



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