clafoutis aux mirabelles

Yesterday we picked the first sun-kissed mirabelles from the tree. Although the season has not yet started I love to enjoy the first bright yellow, but still firm and slightly acidic mirabelles in a clafoutis, sooo good!

Clafoutis aux mirabelles

1 tablespoon butter, softened

5 tablespoons sugar

1 teaspoons vanilla extract

1 1/4 cups milk

2 tablespoons mirabelle brandy (kirsch or rum are fine)

5 eggs

3/4 cups flour

a pinch of sea salt

3 cups mirabelles, pitted

Distribute the mirabelles evenly in a buttered baking dish.

Combine butter, milk, eggs, sugar, salt, brandy and vanilla in a blender. Blend for a few seconds, add the flour and blend again until smooth. Pour the mixture over the mirabelles.

Bake at 180°C for 35 minutes, until golden brown.  It's fine if the clafoutis is still moist inside. 

Sprinkle with dusting powder. Enjoy!