THE CHERRY ON TOP

NOW’S THE TIME TO MAKE THE MOST OF RIPE, JUICY CHERRIES. PLAN A FAMILY FRUIT-PICKING ADVENTURE AND EXPERIMENT WITH SMOOTHIES, SOUPS AND SORBETS

Photography: JOHN DUMMER/TAVERNE AGENCY Stylist: YVONNE BAKKER

Pudding THIS FRUITY CLAFOUTIS IS SWEET AND TART AND TASTES LIKE SUMMER 650g cherries, un-pitted and with stems attached1 dsp cherry liqueur100g icing sugar2 large eggs1-2 dsp flour100ml crème fraîche5-6 dsp milkbutter for greasing Extra: 26cm ovenproof dish with a fluted edge 1 Pre-heat oven to 220C/Fan200C/425F. 2 Arrange the cherries in the base of the greased ovenproof dish with the stems pointing upwards. Sprinkle over the liqueur and a little of the icing sugar. 3 Warm in the middle of the oven for approximately 5 minutes until the cherries are heated through. Reduce the oven temperature to 175C/Fan155C/325F. In a bowl, beat the eggs gently and combine with the flour, the rest of the icing sugar, crème fraîche and milk. Slowly pour the mixture over the cherries and return the dish to the middle…

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The Simple Things (Digital) - 1 Issue, July 2016 - Issue 49

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