Everywhere I turn, there are cherries, brilliant dimpled burgundy globes bedecking grocery produce shelves. And tomorrow is the 4th of July–which makes the call of cherries even louder. I mean, wild cherries, indigenous to North America, are truly an American fruit.
How wonderful it would be, to sit under a shady tree, barefoot, eating a bowl of cherries on the 4th of July!
But–I am allergic to stone fruit (a sad recent development)…which limits me to only cooked versions of this magical fruit. This has had me on quests for excellent ways to cook stone fruit, such as the almond plum buckle, a heavenly and delightful cake, last year.
But back to cherries!
Aside from the beautiful assortment of pies (oh, I do love a good peach pie, or cherry pie)…how to cook stone fruit? One of the classic recipes for cherries is a cherry clafouti (and I found Julia Child’s iconic recipe), a dish that is a simple and wonderful showcase for the fruit.
And so I began on the clafouti–and was amazed at its simplicity and incredible result. The most labor intensive part of making this dessert was pitting the cherries (which I did by hand, splitting each cherry open and extracting the pit), a happy and juicy task.
The end result? Delicious. The cherries were still juicy and insulated in a custardy, eggy cake. I can’t wait to eat this under the fireworks tomorrow.
Recipe follows after the jump…
Julia Child’s Clafouti
1 1/4 cups milk
1/3 cup sugar
1 Tablespoon vanilla (my note: you can substitute, or add 1 Tablespoon of almond extract)
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
1/3 cup sugar
Preheat oven to 350F.
In a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.