These were taken back in 1999 with my boyfriend's Canon EOS SLR on film. We spend 3 weeks in New York City after I finished my A-levels in the summer of 1999. Feels like it was yesterday and yet so long ago...Can't believe this is already 10 years. When we've been to New York City last year we coincidentally discovered our favorite Deli from 1999 again. And they still make the same fantastic tomato salad which we had back then more than once. I hope to visit New York soon again...I'm deeply in love with this city. Happy 4th of July!
Some weeks ago I discovered a Clafoutis recipe in a magazine. Never having made a Clafoutis before I was curious about the recipe and how it tastes. And I instantly fell for it. I did several tweaks to the recipe to find out how I liked it best and this is what I came up with. For this recipe I used preserved Morello Cherries (which I always have in my pantry) but I can't wait to try it with fresh cherries. This recipe contains very little flour and I love the fluffy, egg-ish taste of it. If you like it more cake-y and less egg-y just add some more flour. This recipe is really easy and very adjustable to your personal taste. You can use almost any fruit as long as it is a a little bit tartish and juicy. And you can easily turn into a glute-free or nut-free recipe.
200ml Cream (or Heavy Cream)
1 tbsp Flour
30g pre-ground Almonds
30g melted Butter
200g pitted Cherries or any other fruits
- Preheat oven to 180° C (355° Fahrenheit)
- Melt butter.
- Butter a large (non stick) pie plate with some of the melted butter. (I used a 28cm/ 11 inch pie plate.)
- Add rest of the melted butter and all other ingedients in a large bowl or a food processor and mix thoroughly until everything is combined very well. But there is no need to beat the batter fluffy. For best results you may use a immersion blender for some additional seconds.
- Place cherries in the buttered pie plate.
- Pour batter over the cherries.
- Back for about 50-60 minutes at 180° C (355° F). If you have a hot air circulation oven use it for a fluffier result.
Sift some powdered sugar over the warm Clafoutis and eat it still warm with spoon right out of the pie pan. That's how I like it best. And that way you also do not have to worry about how to get it out of the pan in one piece (which is almost impossible anyway).
If you are on a gluten-free diet replace the flour with the same amount of pre-ground almonds. If you do not have pre-ground almonds at hand you may as well use an additional 1,5 tbsp of flour instead.
If you do not like cherries you can replace it with almost any other fruit. I can think of apples, blueberries, mangos,...I tried it with tangerines and it turned out awesome, too.
half Tangerine / Half pure Clafoutis