My first attempt at clafouti, a French custardy delicacy, was savory. I danced with the season this time around and transformed some plump cherries into a naturally sweet indulgence. Yes, sugar is included in the mix, but the true sweetness is courtesy of the fresh cherries.
A cross between a pudding and a cake, I was rather surprised to learn that traditionally this dish is made with unpitted cherries. Apparently, leaving the pits in preserves the shape and juices of the fruit and also the pits are said to contribute an almond-like flavor. Well, I'm known to be a purist in the kitchen at times, but somehow the idea of a mouth full of cherry pits didn't appeal to me. Though pitting cherries is not my favorite kitchen task, even armed with a cherry pitter, I went against tradition in this instance. I was not disappointed in the result in the least. Add a few drops of almond extract if desired, or be bold by sticking to the original recipe and taking smaller bites.
|Cherry Clafouti (Baked Cherry Pudding)|
|Recipe by Lisa Turner|
Published on July 2, 2008
Traditional French dessert of cherries baked in a soft custard-like flour pudding