Fresh Cherry Clafoutis

• 3 5/8 cups cherries with the stones removed
• 3 marsala wine x tbsp
• 1 teaspoon unsalted butter to grease your pie dish
• 3 sugar x tbsp, plus a little more to coat your pie dish
• 5/8 cup plain flour
• 1/2 teaspoon baking powder
• 3 eggs
• 1 vanilla pod or 1/2 tsp vanilla extract
• 1 ounce whole milk
• 1 ounce single cream
• 6 tablespoons sugar
• icing sugar A light dusting of

1. 1. Grease your pie dish with the butter, then add a couple of tbsp of sugar, swirl around until the sugar coats the pie dish by sticking to the butter. If you have some areas not coated, use a little more sugar.
2. 2. Place your pitted cherries in the pie dish, drizzle over the Marsala wine and sprinkle over the 3 tbsp of sugar. Set aside for 30 minutes.
3. 3. Mix the batter ingredients with an electric whisk or by hand until smooth, set aside for 30 minutes.
4. 4. Whilst you wait for your cherries and batter, pre-heat the oven to 180u0b0C / 350u0b0F
5. 5. Pour the batter over your cherries in the pie dish and place in the oven to bake for about 35 minutes (check after 25). Your clafoutis is ready when it is golden brown and you can insert a knife into the middle and it comes out clean. It may also puff up a little.
6. 6. Allow to cool a little before dusting with icing sugar. I like to serve with a little pouring cream or some marsapone or Greek yogurt.

cherries, marsala wine, unsalted butter, sugar, flour, baking powder, eggs, vanilla, milk, cream, sugar, icing sugar

Taken from www.yummly.com/recipe/Fresh-Cherry-Clafoutis-1657455 (may not work)