CLAFOUTIS - now is cherry season

Epicurean Exploits - Food and Recipes
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I am still working on my new blog, therefore no slideshow. But here comes a lovely easy and delicious dessert which I made last week-end. It is now time for cherries, so here comes the french dessert classic…

Recipe: Add 200-300g cherries to a butter-coated form. Mix 3 eggs, 5 tbsp flour, 5 tbsp sugar, vanilla, 125 ml milk, 125 ml creme fraiche and add to cherries. Now 30min. in the ofen by 180 C

Video

Optional: you could add almond-powder, as a consequence reduces the amount of flour, but I liked it without almond.

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Here are some cooking photos…

http://www.snakvin.com/foto/thumbnails.php?album=136" onclick="window.open(this.href);return false;

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Are those sour or sweet cherries? They look like perhaps our Bing Cherries, dark and sweet.

Sour cherries are harder to find here in the U.S. (with some exceptions like Michigan). I often have to buy big jars of them imported from Poland. The are so different that several languages have 2 completely different words for the 2 fruits. I used to remember the words in Persian but I have forgotten them… Gilas and something.

Glad you gave us a glimpse of the process. I’ve made clafouti before (in my Julia Child period) but not with cherries.

PS thank you Google – sweet cherries are “gilas” and sour cherries are “albalu” in Persian

گیلاس البالو

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I use sour cherries. I have never tried it with sweet cherries, but cannot imagine it would be anywhere near as good.

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It’s true that most of the online recipes point to using sour cherries for cooking, from pie to “polo” (rice dishes).

Wild cherry - Wikipedia" onclick="window.open(this.href);return false;

Prunus cerasus - Wikipedia" onclick="window.open(this.href);return false;

I think the fresh cherries I see in the store are nearly all sweet cherries just “for eating.”

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Frank, I used sour cherries. CLAFOUTIS is classic with cherries, but it also works with apricots, peaches etc.

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Frank, here is a video with the famous restaurant GUY SAVOY and they use normal cherries for clafoutis.

http://www.francesoir.fr/videos/les-clafoutis-du-chef-guy-savoy.html" onclick="window.open(this.href);return false;

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Thanks for the video suggestion Martin, I could even follow the French, and those mini-clafoutis looked gorgeous. “Cerises de Burlat” – they sound fabulous

http://www.frenchgardening.com/postcard.html?pid=121240218455507

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Wunderbar

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Wunderbar