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Ingredient Tue Jul 07 2009
Sour Cherry Clafouti
Market after market, fruit-shoppers have the same question: "Is it sweet?" Usually, there is only one right answer. We're wired to crave sugars. And when it comes to fruit, we can have little tolerance for tart. That's why sour cherries are refreshing. They're allowed -- supposed -- to be tart.
Sour cherries are the classic pie cherries. A pie takes time. A clafouti -- somewhere between a custard and a pancake -- takes very little time. You don't even need to pit the cherries. (Though, of course, you might warn people that the cherries have pits in them, lest your dining companions become your victims.)
This recipe makes a very lightly sweet dessert or breakfast.
In a blender, food processor, or bowl with a whisk combine: 2 eggs, 1/2 cup milk, 1/4 cup flour, 1/4 cup sugar, a pinch of salt and a splash of vanilla or almond extract.
Butter three ramekins and place a layer of cherries on the bottom of each. Over the cherries, pour the clafouti batter. In an oven that has been preheated to 350 degrees, bake the clafoutis for about 35 minutes. Remove from oven. The clafoutis will have risen in the oven, but will fall as they start to cool. Dust with powdered sugar and serve warm.
Daniel Shumski works for an orchard and blogs at Fruit Slinger. Follow him on Twitter.
