I've done quite a bit of cooking this past week or so, since we've been entertaining a bit. I've recently added a new feature to my blog where you can check out what I've made any given week on the right hand side of my posts. Hopefully, this will give you ideas of seasonal recipes to make that have been previously posted. I've been trying to keep it updated on a weekly basis and so far, so good.
This recipe is a French classic. It comes from the cookbook Tout Clafoutis, which we had received from Jerome's mom several years back. The book also has a delicious recipe for chocolate banana clafoutis that Jerome makes every year for a bake sale at work. But I'll wait and post that sometime in the future when we make it.
The recipe says to pit the cherries. We generally don't bother, and just take them out as we eat the dessert. Though I suppose that it is classier to pit them when you have company. But our company this past weekend was family... so practicality won out over class.
This recipe isn't terribly sweet and is a nice summer dessert. We try to make it once a year when cherries are in season. I have been absolutely addicted to cherries for the past few weeks, bringing a big bowl to bed
500g of pitted cherries
100g granulated sugar
1 tsp. vanilla
pinch of salt
1 C milk
2 tbsp. icing sugar
1. Preheat the oven to 350 degrees Farenheit.
2. Wash and pit the cherries. Butter an 8-inch pyrex plate. Lay the cherries closely together in the bottom of the pan in one single layer.
3. Mix together the flour, granulated sugar, vanilla and salt. Mix in the eggs, being careful to not leave any lumps. Then gradually mix in the milk until you have obtained a smooth and homogenous mixture. Pour the mixture over the cherries, being careful not to displace any of them.
4. Place in the oven for approximately 40 minutes. Once out of the oven, sprinkle the hot clafoutis with icing sugar. Serve warm or cold. Do not take out of the pan before serving, as it will fall apart.