Clafoutis aux Cerises

16 06 2008

Hooray!  It\'s cherry season!

You may be wondering what I did with the rest of the cherries after only using a quarter pound in last week’s stone fruit tart.  Well, obviously some went to the noble cause of snacking (fruits are free snacks, as Nick is prone to saying).  But when I noticed that they were starting to go South I decided to make a cherry clafoutis.  This classic French dessert is often described as a thick, eggy pancake, but I’ve always considered it more of a custard.  The beauty of it, though, is in the simplicity.

Clafoutis batter

A batter of eggs, milk, sugar, flour, and almond meal is poured over fruit and baked.  Traditionally, the cherries aren’t even pitted, but seeing as I don’t care to break my teeth on my dessert, I chose to pit the cherries for my clafoutis, despite the fact that I don’t own a cherry pitter.  Let me tell you, halving and pitting 400 grams of cherries by hand is a messy undertaking.

Cherries for clafoutis

But that was the hardest part.

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