Cherry Clafoutis Recipe
okanagan cherries, marzipan arlette, kirsch ice cream
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Ingredients
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Clafoutis Batter
Marzipan Arlette
Kirsch Ice Cream
Method
Preparing the Clafoutis
- 1
Preheat the oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the batter
In a mixing bowl, whisk together flour, sugar, milk, eggs, vanilla extract, and a pinch of salt until smooth.
- 3
Add cherries
Fold in the pitted Okanagan cherries gently into the batter.
- 4
Bake
Pour the batter into a greased baking dish and bake for 35-40 minutes or until set and golden on top.
Making Marzipan Arlette
- 5
Prepare the puff pastry
Roll out the puff pastry sheet and spread a thin layer of marzipan over it.
- 6
Shape the Arlette
Fold and twist the pastry into a spiral shape, then cut into thin slices.
- 7
Bake Arlettes
Place the slices on a baking sheet and sprinkle with powdered sugar. Bake at 375°F (190°C) for 15-20 minutes until golden.
Making Kirsch Ice Cream
- 8
Heat cream and milk
In a saucepan, combine heavy cream, milk, and granulated sugar. Heat until warm but not boiling.
- 9
- 10
Thicken the mixture
Return the mixture to the saucepan and cook over medium heat until it thickens enough to coat the back of a spoon.
- 11
Add flavorings
Remove from heat, stir in kirsch and vanilla extract. Chill the mixture, then churn in an ice cream maker according to the manufacturer's instructions.
