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Hagarita -  the love of cooking and sharing food

french cherry clafoutis.

A few days ago as we were eating some cherry pie, Tacuma asked: "when are you gonna make some cherry pie?"when cherries are in season, I said, thinking it won't be before summer, two days later while walking through Chinatown I saw a women selling cherries, and though I usually prefer using produce in its peak season I couldn't resist and bought 2lbs of tart cherries.

Looking for a good cherry pie recipe I learned about Clafoutis. Clafoutis is a custard that is made from cream, flour, eggs, spices and cherries. Being the custard lover that I am and with Nitzan alongside me salivating over the pictures in the book, we decided to go for it. since I had already thawed some crust dough I had saved from my last pie, I decided to add it to the mix. Could have done just fine without it, and most likely will next time, but it was still delicious. You start with pitting the cherries, a task that is a bit tedious, but in my opinion has to be done. According to this french cook book, traditionally you leave the pits in, that's fine as long as you make sure you warn your guests before they start eating. Since we ate many of them in the process of cleaning we ended up with one pound of  pitted cherries. Just enough. place the cherries in a baking dish, including any juice that is left after cleaning them. pre-heat oven to 375°F (180°C) In a bowl whisk together 2 eggs and 2 egg yolks and 1/2 cup sugar until well mixed and slightly stiff. add 3.5 oz (100 gr) of almond meal, 2 tablespoons of AP flour, 2 cups of cream or half and half, cinnamon and vanilla extract to taste and mix well. Pour mixture over the cherries,  and into the oven it goes...

After about 40-45 minutes poke the center and check if the custard is set, continue cooking until nicely golden on top, if the center is still a little soft don't worry, it will set as it cools down.

Dust with some powdered sugar before serving. Enjoy !