Today...Cherries

Guess what I made today.

Here's a clue

The Recipe

2 cups cherries

Mixture
1 1/4 cups milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
2/3  cup sifted all purpose flour

METHOD
Preheat oven to 350 degrees.
While oven is heating put on an apron and  rubber gloves.
Remove the pits of 2 cups cherries. It is very messy and you'll be glad you're wearing an apron and gloves.
In an electric blender place all the above ingredients in order as written. Cover and blend 1 minute at top speed.
Pour a 1/4 inch layer of batter into 7 - 8 cup lightly buttered fireproof baking dish or Pyrex pie plate 1 1/2 inches deep  (I used a oven proof  china flan dish ).

Set over moderate heat (use an asbestos mat if dish is not fire proof) for a couple of minutes until the film of batter has set in the bottam of the dish. Remove from the heat. Spread the cherries over the batter. Pour on the rest of the batter.

Place in the middle of the oven and bake for about an hour. It is done when it has puffed and browned, and a needle or knife plunged in the centre comes out clean.

Sprinkle top with powdered sugar just before bringing it to the table. It need not be served hot but it should still be warm. It  will sink slightly as it cools.

Does it sound familiar?

It's Cherry Clafouti and it was delicious.

 

Comments

[Tanna]

You've gone over the top! Looks very wonderful.

[Patricia Scarpin]

Oh, Barbara,

I think I'll have to give in and buy those expensive cherries I saw at the supermarket. :D

This looks wonderful!

[beccy]

Mmmmmmm you're making me drool!

[Ml]

Looks delicious! Can I have a slice?

[Kat]

beautiful!

[barbara]

Tanna - our cherries at the moment are perfect.
Patricia - Do, it will be worth it.:)
Beccy - I drooled too.
Ml - there is a little left over;)
Kat - Thank you.

[chris B]

I'm still drooling over the blueberry one and the cherries look just as good.
Now beccy how about this when I visit next.

[Helen]

Clafouti, one of my childhood favorites...still is, especially for breakfast. Delicious!

[David]

I love the blog that you have. I was wondering if you would link my blog to yours and in return I would do the same for your blog. If you want to, my site name is American Legends and the URL is:

www.americanlegends.blogspot.com

If you want to do this just go to my blog and in one of the comments just write your blog name and the URL and I will add it to my site.

Thanks,
David

[barbara]

CHris - I love them both but the blueberry one is less messy to make!
Helene - I love it for breakfast too.
David - sorry I only link with food and wine blogs. However I do read other blogs and will drop by yours occasionally to see what's happening with football. Go the Colts! Are they the guys from Indiannopolis?

[Bron]

yum! will have to try the blueberry variation I adore blueberries!
Might make both for brunch on Sunday, hehe!

[Ellie]

Absolutely gorgeous clafoutis! This is one of those dishes that I keep meaning to make, but I'm yet to give it a try! Yours looks delicious :)

[Caroline@Bibliocook]

Ah, fresh cherries...I ate loads while I was in Nelson last month. We're a long way off from cherry season in Ireland!

[Sandy]

I'm so jealous. It's 20 deg F outside right now and cherries or blueberries are nowhere in sight. I'll definitely keep this recipe in mind when they do come in, tho. It's looks lovely and delicious.

[barbara]

Bron - looking forward to hear how it goes.
Ellie - thank you. It is remarkably easy to make.
Caroline - they are at their peak this month.
Sandy - thanks for dropping by. It may work with frozen berries.

[Rosemary in Utah]

Barbara, I read this post about the beautiful cherry clafouti yesterday, and today I am back to wish you *bouquets of cherry blossoms*. This summer my backyard cherry tree will be put to good use for sure.
R.
(gingerpale)

[barbara]

Thank you Gingerpale. How lucky are you to have a cherry tree in your back yard:-)

[arfi]

this is yummy!!! i'd love to wait another year for harvesting our own cherries, but the birds have been eating them all!

[Bron]

We did have it for brunch this morning Barbara and it was totally scrummy. I've made a few different ones before, but never blueberries. I think I blogged a tamarilo version. However I think I like this method better, with making a film of batter on the bottom, it helps settle the fruit.
In the end I thought better of making two, thinking it was a tad excessive and just made the one, using a 3rd blueberries, a 3rd cherries, and a 3rd chopped red fleshed plums.
I loved the tartness of the plums, but J and the girls definitely like the blueberries best, anyway they scrapped the dish clean and requested it again for next Sunday brunch! hehe..
Sorry about the long comment, maybe I should have emailed you!

[barbara]

Arfi - you need to get the children running around the tree to scare the birds.
Bron - If you think that was good, try Farmgirls slice.

['Pomiane']

This works just as well - arguably even better, depending on your taste - with slices of fresh pear, which aren't so seasonally challenging. Also Mulberries, particularly if previously macerated in an almond syrup (such as Monin's 'Orgeat')

Andrew

['Pomiane']

This works just as well - arguably even better, depending on your taste - with slices of fresh pear, which aren't so seasonally challenging. Also Mulberries, particularly if previously macerated in an almond syrup (such as Monin's 'Orgeat')

Andrew

[barbara]

Thanks for dropping by Andrew. Oooh pear would be nice...and with a pinch of ginger tossed in too.