Cherry clafoutis with a medium dry rosé




Serves four


-          500g cherries

-          2 eggs

-          4.5 tablespoons caster sugar

-          2.5 tablespoons flour

-          125 ml milk

-          1 sachet vanilla sugar

-          15g butter


Wash the cherries, dry them and remove the stalks.


Pre-heat the oven to 180°C.


Break the eggs into a bowl and beat them. Add the sugar, mix, then add the sieved flour gradually. Mix well again and then add the milk and vanilla sugar.


Butter the mold.


Lay the cherries in the dish and pour the clafoutis batter mixture over the top.


Bake in the oven for 40-45 minutes.


Ideal with a medium dry rosé: Domaine Loizeau Clain, Cuvée les Jauraux, Cabernet d’Anjou, 2014


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