This is an amazingly simple dessert but by using fresh cherries and peaches, as opposed to tinned,  it’s an absolute standout.  


350g cherries

1 large peach

3 free-range eggs

2 egg yolks

½ cup caster sugar

1 cup fresh cream

50g finely ground almonds

1 heaped tablespoon plain flour

Icing sugar for dusting

Fresh cream for serving


Preheat oven to 170 C.  Lightly grease a 25cm china or glass baking dish.

Halve and pit the cherries, placing them in the prepared dish. Peel and slice the peach and scatter these pieces amongst the cherries. Place the dish with the cherries/peaches into a deep roasting pan.

In a bowl beat the sugar, eggs and egg yolks for 2-3 minutes until the sugar is dissolved. Add the cream and beat briefly until mixed. Combine the dry ingredients and stir these into the egg/cream mix until it forms a smooth batter.

Now pour the batter over the fruit. Carefully pour enough boiling water into the roasting pan so that it comes up two-thirds of the way up the sides of the dish.  This is cooking by the water-bath method which is a gentle way to cook baked custards.

Bake for 25-30 minutes or until it is firm to touch around the edges with just a slight wobble in the centre. Remove from the water-bath and leave to cool before dusting with icing sugar and serving with fresh whipped cream.

Cherry & Peach Clafoutis