Monday, June 17, 2019

Just a bowl of cherries

That's life. And, that's the main ingredient in clafoutis aux cerises. I got a pound of black cherries at the market on Saturday so that I could make this standard French dessert. It's a very simple baked custard with whole cherries. So good!

A bowl of cherries in the morning sun.

To make it, you put the stemmed and rinsed cherries (most French people don't pit the cherries; they believe they keep their flavor better that way) in a single layer in a buttered baking dish and pour on the custard. That's made with a little flour, four eggs, some sugar, and about a cup of milk. Then it's into a moderate oven for about half an hour, until it puffs up. Let cool and serve.

The finished clafoutis. It sinks a little as it cools. You don't pit the cherries, so be careful when eating!

Sunday actually turned out to be a nice day. Tasha helped me pick up sticks that had been blown out of the trees by the storm a week ago. Most yard work is a game for her. Today I plan to get some of the grass cut. I'll finish it up on Tuesday. I barbecued pork chops for lunch yesterday. Today it will be grilled chicken satay along with another harvest of snow peas. Yum!

4 comments:

  1. Can she bake a cherry pie, Billy boy, Billie boy? My mouth is watering.

    ReplyDelete
  2. I would just make my Clafoutis with blueberries, so I don't have to deal with cherry pits :) (And have done!)

    ReplyDelete
  3. mitch, well, I had to google that one...

    judy, we've done that, too. I don't mind the cherry pits.

    anne marie, and it was!

    ReplyDelete

Pour your heart out! I'm listening.