As a painless alternative to traditional ear piercing, why not hang a pair of fresh cherries from your ear? No? Well luckily, this sweet fruit tastes as wonderful as it looks. After you buy your next batch of cherries – or pick them from a tree! – why not try making this classic French dessert: cherry clafoutis.
Cherry Clafoutis
Equipment
- Quiche pan
Ingredients
- 21 oz cherries pitted
- 1 tbsp butter for greasing
- 4 eggs
- 1/2 cup sugar plus extra for sprinkling
- 1 1/4 cup flour
- 1 pinch salt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3/4 cup milk
- 1/8 cup melted butter
Instructions
- First comes the annoying part: pitting the cherries. If you have a cherry pitter, it's easier and quicker to do this by hand, but you can also use this trick: Remove the stems, and then place the cherry on the opening of a bottle (the opening must be smaller than the cherry so that the cherry does not fall through). Using a chopstick, press through the cherry and watch the pit fall into the bottle! Now the cherries can be eaten safely.
- Use the butter to grease a quiche pan, or any round baking dish. Don't forget the edges!
- Sprinkle a generous tablespoon of your sugar into the greased pan, and carefully shake so that the sugar is distributed evenly, even on the edges. Now add your pitted cherries.
- In a separate bowl, add the eggs, the remaining sugar, and the salt. Mix well. Add the flour, vanilla extract, almond extract, melted butter, and milk to the egg mixture. Beat until smooth.
- Pour the mixture evenly over the cherries and bake for 45 minutes at 350°F until golden brown. Sprinkle with powdered sugar and serve!
VIDEO
Is it a cake? Is it a pie? No matter! It’s wonderfully sweet and brings the taste of summer directly to your plate. Try the recipe using other fruits, depending on what’s in season. Enjoy!