Fragrant Cherry Clafoutis
The spices we normally use when making desserts are often limited. Yet, this cherry clafoutis recipe demonstrates the affinity of Sweet-Aromatic blends to desserts.
- 4 cups cherries, pitted
- 1 tsp Silk Road Blend, ground
- 2 Tbsp rum
- ½ cup all-purpose flour
- 2 eggs
- 1 egg yolk
- 3 Tbsp butter melted
- 1 pinch of salt
- 5 Tbsp sugar
- ¾ cup milk
- 2 tsp vanilla extract
- Flour and butter for the mold
Preheat oven to 425°F.
Mix pitted cherries and spices with rum in a bowl. Set aside.
Sift flour into another bowl. Add eggs, yolk, melted butter, salt and sugar. Incorporate slowly using a whisk, until homogeneous.
Add milk and vanilla extract. Mix until batter becomes smooth. Set aside.
Butter and flour a 12-inch mold. Place cherries and juice in the mold and carefully pour batter on top.
Bake in oven until the clafoutis swells and cherries are cooked (25-30 minutes). Serve warm or cold.