Hunan-style Cherry Clafoutis

Ingredients

In this Hunan-style adaptation, we infuse the clafoutis batter with Hunan spices like Sichuan peppercorns, dried chili peppers, and star anise to add a fiery kick. Additionally, we incorporate the use of cherries, a popular fruit in Hunan cuisine, to enhance the sweetness and balance the spiciness of the dish. We alse have the original recipe for Clafoutis, so you can check it out.

• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon Sichuan peppercorns, crushed 1/2 teaspoon Sichuan peppercorns, crushed
• 1/2 teaspoon dried chili peppers, finely chopped 1/2 teaspoon dried chili peppers, finely chopped
• 1/2 teaspoon ground star anise 1/2 teaspoon ground star anise
• 4 large eggs 4 large eggs
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 cups (300g) pitted cherries 2 cups (300g) pitted cherries
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 45g, 28g
• Protein: 9g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round baking dish.
2. 2.
   In a mixing bowl, whisk together the flour, sugar, salt, crushed Sichuan peppercorns, chopped dried chili peppers, and ground star anise.
3. 3.
   In a separate bowl, beat the eggs, then add the milk and vanilla extract. Mix well.
4. 4.
   Gradually add the dry ingredients to the egg mixture, whisking until smooth and well combined.
5. 5.
   Pour the batter into the greased baking dish and evenly distribute the pitted cherries on top.
6. 6.
   Bake for 35-40 minutes, or until the clafoutis is set and golden brown.
7. 7.
   Remove from the oven and let it cool for a few minutes.
8. 8.
   Dust with powdered sugar before serving.

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan over medium heat for a few minutes until fragrant. Crush them using a mortar and pestle or a spice grinder.
• Dried chili peppers — Adjust the amount of chili peppers according to your spice preference. Remove the seeds for a milder heat.
• Star anise — Grind whole star anise in a spice grinder or use pre-ground star anise for convenience.

Tips & Tricks

• Serve the clafoutis warm or at room temperature for the best flavor and texture.
• Dust the clafoutis with powdered sugar just before serving to add a touch of sweetness and visual appeal.
• Experiment with different fruits such as peaches or plums for a variation of flavors.
• For an extra kick, sprinkle a pinch of ground Sichuan peppercorns on top before serving.
• Enjoy the clafoutis on its own or pair it with a dollop of whipped cream or a scoop of vanilla ice cream.

Serving advice

Serve the Hunan-style Cherry Clafoutis as a delightful dessert after a spicy Hunan meal. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Presentation advice

Present the Hunan-style Cherry Clafoutis on a decorative plate, dusted with powdered sugar. Garnish with a few fresh cherries and a sprig of mint for an elegant touch. The vibrant red color of the cherries against the golden brown clafoutis will make it visually appealing.