Expected, the cherry is the fruit of the summer, finally! Some varieties, earlier, arrive in mid-May, for our greatest pleasure. We must admit that the cherry season is always too short. So enjoy it !
Cherries are appreciated for their unique sweet or tangy taste depending on the variety. Fresh, they are enjoyed naturally, in a fruit salad and are equally delicious in a clafoutis.
Summer cake par excellence, clafoutis is a real treat. Its melting texture is a delight. Choose ripe, juicy and sweet cherries for maximum flavor.
With or without a kernel? To remove the nuclei ... for the purists, it is a heresy. They give clafoutis this little note of almond so special. As for the others, they certainly prefer to eat a piece of clafoutis without having to worry about the stones and to break a tooth.
Cherry clafoutis recipe
Ingredients for 6/8 people:
750 g cherries (with the cores) of bigarreaux type
100g of flour
120 g of sugar
6 eggs
25 cl of milk
The steps of the recipe
1- Wash and dry the cherries. Remove stems them
2- In a bowl, beat the eggs with the sugar, until the mixture whitens.
3- Stir in the milk while stirring.
4- Add the flour and a pinch of salt and beat energetically to obtain a nice homogeneous paste.
5- Butter your mold, sprinkle with a little caster sugar or brown sugar the bottom and the edges.
6- Carefully remove the cherries and gently pour the device on it.
7- Bake in a preheated oven at 200 ° C for about 35 minutes until your clafoutis is golden brown.
Serve it hot, warm or cold.
The clafoutis is declined to the desire, according to the seasons: apples, pears, apricots, plums, raspberries ... and even in salty version with cherry tomatoes, asparagus ...
Be greedy!
