Kirsch recipes
From the German ‘kirsch’ (meaning cherry), this is a clear liqueur distilled from cherries and their almond-flavoured stones that is used in sponge cakes, for macerating and to flavour dishes containing fruit. It’s often added to fondue and is used in the dish Cherries jubilee – poached cherries flambéed with kirsch.
by Raymond Blanc
Raymond Blanc shares his simple recipe for a classic clafoutis. Other stone fruits would also work well in this dish. Try peaches, plums or apricots.
