B.C. Cherry clafoutis

Prep time: 20 min
Total time: 40 min
Serves: 6

B.C. Cherry Clafoutis

3 - egg yolks
2 tbsp - sugar
½ cup - cream, 36%
¼ tsp - vanilla extract
4 tbsp - all-purpose flour
1/8 tsp - salt
1 - 9-inch pie shell, parbaked
2 cups - cherries
1 tsp - brown sugar
1 tbsp - honey

Preheat oven to 380F.

In a medium bowl, cream the egg yolk and sugar together until light and fluffy, about 2 or 3 minutes. Add cream and vanilla and mix until combined. Fold in the flour and salt and mix until smooth. Do not overmix.

Pour the clafoutis batter into the pie shell. Wash and pit the cherries, discarding the pit. Place the cherries evenly into a decorative circle on top of the batter. Sprinkle the brown sugar on top and bake for 15 to 20 minutes or until the clafoutis is puffed up, light golden brown and a toothpick inserted in the centre comes out clean. Do not open the oven door during baking. Let cool and lightly brush with honey.

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Signature Sunterra
Three-Course Feasts


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