Sunday, July 26, 2009

Cherry Clafoutis

Nothing says summer like fruit, and nothing makes Mr. Tyson happier than dessert. So what happens when the two (fruit and dessert) become one? You get a delectable cherry clafoutis.

This happened to be my first attempt at a cherry clafoutis. For starters, I'm not a fan of cherries. But during a visit to Pigeon Forge, TN this past weekend my mother-in-law sent us back home with a gaggle of cherries.

This delicious cherry clafoutis starts with the cherries... sweet and plump little crimson orbs bursting with juice.

There's just something beautiful about a bowlful of cherries.

Cherry clafoutis begins with clean, pitted cherries. However, there are many a clafoutis purists who believe leaving the cherry unchanged (pits intact) makes for a sweeter, more complex clafoutis. Cherry pits, when cooked, supposedly release their natural almond essence.

Begin by making a simple batter of flour, sugar, salt, eggs, milk, and vanilla. Whisk thoroughly to ensure the batter is smooth. (Even better is to prepare the batter in a food processor or blender.)

Allow the batter to rest while pitting the cherries.

Place the pitted cherries in a greased deep dish pie plate.

Pour the batter over the cherries.

Bake at 425 for 25 minutes until puffed and golden brown.


Cherry Clafoutis (adapted from Joy of Baking)

1-1/2 pound fresh cherries, pitted
1/2 cup flour + 1 teaspoon
1/4 teaspoon salt
2 eggs (room temperature)
2 Tablespoons sguar
3/4 cup milk
1/2 teaspoon vanilla extract

No comments: