Cherry Clafoutis is another one of my party recipes and one that delights guests. Nowadays, I simply enjoy this recipe when I have a quiet moment to myself as the longer days of Spring roll in. What I love about this Cherry Clafoutis is the Marsala Wine which brings a richness to the dessert, textured with the semolina
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 400g cherries
- 1tsp Irish moss
- 25g raw unrefined cane sugar
- Pinch of salt
- 100g semolina
- 4tbs Marsala Wine
- 150ml filtered water
- Pistachio nuts
- Destone the cherries. Set to one side.
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- In a food processor, grind the Irish moss. Add in the sugar and salt, whizz for a few seconds. Add in the semolina. Whizz until smooth. Place the dry ingredients into mixing bowl.
- Add in the Marsala Wine and combine with a spatula. Then add the filtered water.
- Place the Clafoutis mixture at the bottom of a pyrex dish. Add in the cherries.
- Bake in the oven for about 20 minutes until the crust turns into a light golden colour.
- Remove from heat and set to one side until cool.
- Garnish with pistachio nuts