It's Friday. It's the opening day of the Lake County Fair. The weather is fine. Every one is happy except Oliver. He is missing his walk through the fairgrounds. Dogs aren't allowed during the two weeks of the LCF--not even if they pay the price of admission. So, he walks around the perimeter and gazes longingly through the fence.
We've been enjoying fresh cherries for several weeks. Yesterday, I decided to make a clafoutis with some. If you haven't made one, I think you'll be surprised at how easy it is to put on the table. It has a texture similar to a flan and can be enjoyed as a dessert and/or a special breakfast treat. It comes from the Limousin region of France where it is traditionally made with cherries and they are not pitted. Seems that cherry pits impart the flavor of almonds when baked in a dish. I strongly suggest you pit those cherries! Amaretto is a good substitute for cherry pits. If other fruits (Ina has a delicious recipe using pears) are used, it is called a flaugnarde. I just call it delicious!
I've had this recipe for ages and can't remember how I happened upon it. Back in the day, I didn't know I'd be writing a blog!!
2 cups sweet cherries, pitted
3 eggs at room temperature
1/2 cup sugar
1 Tbsp light brown sugar
1/2 cup flour
1/8 tsp salt
1 cup whole milk
1 Tbsp Amaretto (or 1/2 tsp almond extract)
1 1/2 tsp vanilla extract
1. Preheat oven to 350. Butter a 9x9 or 10x7 baking dish. Scatter the cherries in the dish.
2. Whisk the eggs, sugars, salt and flour together until smooth.
3. Add the milk, Amaretto and vanilla extract. Whisk until well blended. Pour over the cherries.
4. Bake for 45-50 minutes. It should be lightly browned and puffed up. Place on a rack to cool. As it cools, it will deflate a bit.
5. Serve at room temperature or chilled.