“A cla-waht??” Joe said the first time I served him clafoutis (you can also spell it ‘clafouti’). I acted like I knew how to pronounce it all along but actually I looked it up on dictionary.com. I’ve had to do that with so many foods that originate from other countries – ratatouille, bouillabaisse, aigo bouido. It never stops me from learning about the ingredients and how to cook them, though.
Cherries started showing up at my favorite grocery store en mass and though they weren’t on my grocery list I couldn’t resist. I came home with pounds of beautiful, shiny red cherries with no idea of what I wanted to do with them.
I thought about pitting them by hand but, being inclined to short cuts, I hopped back in my Honda Pilot and drove straight to Bed, Bath, and Beyond to get a cherry pitter.
Who knew that pitting cherries could be so cathartic?
We ate lots of them, Joe had cherries in his lunch for a week, but I still had more to use up. A clafoutis seemed to be the perfect solution. I’d never made a cherry clafoutis before – I’d made other variations – my favorite being pear & strawberry.
Traditionally, a cherry clafoutis is baked with the pits in the cherries which is supposed to enhance the overall flavor. I can’t think of anything more hideous than serving someone dessert and then watching them spit out cherry pits. So, I removed the pitts and left the cherries whole to get as close to the traditional version as I could.
The result? The warm, juicy cherries were surrounded by a light, slightly sweet batter. When you bite into a cherry, the juice explodes in your mouth. It’s so much fun to eat – I found myself savoring eachbite. This is my kind of dessert – Slightly Indulgent.
Check out The Left Over Queen’s (Not Julia’s) Cherry Clafoutis using Ranier cherries.
What have you been doing with all of the luscious summer fruit?