Cherry Clafouti

It’s July and cherries are in season. Looking forward to sitting in the garden with a bowl of cherries, I purchased some dark red  juicy-looking ones at a local farmer’s market. Seduced by their appearance and feel, I neglected to try before I buy. While full of blood-red juice, these cherries were damp and sour tasting. This might be due to our spring that was slow out of the starting gate.

I ate a bunch just to see if they would improve by some miracle, but this was not to be.
The only way to rescue these cherries is with clafouti, that delicately sweet pancake-like French country dessert.
Julia Child’s recipe from Mastering the Art is the simplest, with my own addition of finely chopped orange zest.

Pitted and halved, I threw the whole batch in.

Served warm with a scoop of coconut sorbet. Cherries  redeemed.

One Response to “Cherry Clafouti”

  1. That is so BIZARRE! I just did the same thing, same recipe and everything, last weekend. And what’s even stranger was it was the first time I’d ever made clafouti.

    [Cue Twilight Zone theme]

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