Thick Cherry Clafoutis Recipe

For the cherries in syrup: The day before, boil the water with the sugar and immerse your washed and stemmed cherries in it. Leave on medium heat for 5 minutes, then place the cherries in syrup in a jar. Store in the refrigerator overnight.

Preheat the oven to 180°C, fan setting.

Butter and flour your cake pan. Drain your cherries from the syrup, cut them in half, and remove the pits. Place your halved cherries in the pan.

Whisk the eggs with the sugars, then add the sour cream, flour, and milk. Mix well and pour the liquid batter over your cherries. Bake for 1 hour.

To finish, as soon as it comes out of the oven, sprinkle with sugar. (your dish will likely have puffed edges, so press down on them to deflate) let it cool to room temperature and enjoy!