When I saw Giuletta’s Cherry Clafoutis a few weeks ago, I bookmarked it because I knew I just had to try this with my wild cherries. We have two trees that produce these cherries and the birds actually allow us to share these. They are a little too sour to eat bowls full but they make really good pies. I’m always looking for new ways to make use of them in desserts and there in front of me was a recipe begging to be tried out. It turned out to be one of my messiest baking experiences ever but the result was worth repeating (without the mess next time).
600 grams cherries washed and pitted
100 grams sugar
Pinch of salt
Drop of vanilla essence
150 ml milk
1 tbsp of rum
90 grams all purpose baking flour
butter to grease baking pan
The Cooking method
So here is where things went a little different from the way they should have.
I used these freshly picked wild cherries which are extremely juicy. So to remove some of their liquid I first washed and pitted them, then I placed them in a bowl with about two tablespoons of sugar and mixed them well. The sugar releases some of the juices and produces about a glass of cherry juice (don’t throw that away, chill and drink, it’s delicious) and this leaves the cherries with a manageable amount of liquid.
In the meantime I prepared the batter as Giulietta described in her blog. That is :
- Place the sugar, a pinch of salt and the eggs in a bowl and beat well until the liquid doubles in volume (use an electric whisk) … I beat a little extra.
- Add the vanilla and flour and mix in gently with a wooden spoon.
- Slowly add the milk and rum
Now here is where I messed up. First let me say that Saturday was a very hot day around here … I blame that for the brain working at half capacityJ. I used a cake tin (yes the type that comes apart into two pieces. Greased the bottom, sprinkled with sugar, placed my cherries and started pouring the liquid.
Oops …. This was a little two liquid for this cake tin …. I was supposed to use a one piece mold.
So I quickly tried to save the situation and turned what was left of my cherry and batter mix into a quiche dish (I had lost about one quarter of the batter by then)
OK the hubby loved this one and thought that it was just the right amount of batter. It was really good, but given the mishaps I am not sure I can reproduce the exact quantities again.
I baked it at 360 degrees Fahrenheit for about 55 minutes.
From My Backyard
The backyard is alive and well. This week we picked the first Santa Rosa plums. They were simply delicious!
As for the wildlife, it doesn't get much wilder. Take a look at this bat who made its home inside our umbrella!
Some of my favorite flowers have blossomed so beautifully too.