125ml sugar 125ml flour 3 eggs 5ml vanilla 30ml butter, melted 250ml milk enough pitted cherries to cover the bottom of a pie/flan dish
Preheat your oven to 180℃ and grease a ceramic pie/flan dish. Add the sugar and flour to a mixing bowl. Whisk the eggs, vanilla, melted butter and milk together in a wide-mouth jug. Slowly pour the milk mixture into the dry ingredients while whisking. Fill the bottom of the pie dish with an even layer of cherries and pour the batter over the cherries. Bake in the oven for 40 minutes. The clafoutis will puff up in the oven and fall back on itself as it cools. Dust with icing sugar once cooled.
Poaching the quince: Pour 750ml water into a saucepan and add 250ml sugar and the juice of one lemon. Turn the heat onto low and stir the mixture until the sugar has dissolved. Keep the saucepan on a low heat. Cut the quince in quarters, peel the quarters with a vegetable peeler, core the quarters and then cut each into half again. Add the quince pieces to the poaching liquid. Cut a circle from baking paper and place the paper directly onto the poaching liquid. Turn the heat up so that the liquid comes to a simmer. Poach for an hour to an hour and a half or until a sharp knife easily pierces the quince. Remove from the heat and allow the quince to cool in the poaching liquid.
Preheat your oven to 180℃. Butter an ovenproof pie dish. Arrange the cooled quince pieces and gooseberries on the bottom of the pie dish. Add the flour and sugar to a mixing bowl and stir through. Add the eggs, vanilla, melted butter and milk to a wide-mouthed jug and whisk together to combine. Pour the wet mixture onto the dry mixture in a thin stream, whisking constantly. Pour the batter into the dish with the fruit and bake for 40 minutes. Take the clafoutis from the oven and cool it on a cooling rack. The clafoutis will be puffed up high but will fall back onto itself as it cools. Dust with icing sugar to serve.
My Whisk and I 