I love cherries, especially cherry flavoured things. I know the general consensus is that cherry lollipops and cherry popsicles taste like cough medicine, but cherry happens to be my favourite of the artificial flavours. I love real cherries too and luckily, Vancouver is driving distance to the Okanagan, where there’s an abundance of fruit orchards.
Back in the day, my family would do an annual a camping trip to the Okanagan valley and go fruit picking. There are literally hundreds of U-Pick orchards where the fruit is sold by weight. My favourite, of course, was cherry picking. We’d climb up the trees, buckets in hand and pick to our heart’s content.
Everyone had a different picking style: my mom was quick and efficient, my dad liked to hit the trees so the fruit would rain down, and my brother, well, he wasn’t much into fruit picking. As for me, I’d do the classic ‘one for me, one for the bucket’ trick.
Coming home, our van would be filled to the brim with boxes and boxes of freshly picked cherries, apricots and peaches. A couple of minutes before reaching our house, the phones would come out and my mom and dad would call and invite family and friends to head on over; we’d pull into our driveway, open the back of the van and become a mini free fruit stand.
I’ve been seeing so many cherry clafoutis recipes on the internet that I knew I had to try one. I loved the lightly sweetened flan-like batter surrounding the cherries, but I wasn’t such a fan of the way the baked cherries tasted. I left the pits in so the cherries would release that elusive flavour that people claim cherries release when baked, but alas, it eluded me (or I didn’t find it mind-blowing). Still, I’ll definitely be making some flaugnarde soon; flaugnarde is the same as cherry clafoutis, just with other fruit.
Cherry Clafoutis Recipe from Fork Spoon Knife
makes 2 four inch ramekins
1/4 cup all purpose flour
2 tablespoons sugar
scant 1/2 cup cream
1/4 tsp vanilla extract
1 tablespoon unsalted melted butter
pinch of salt
handful of cherries for each ramekin, not pitted
Preheat the oven to 425˚F.
Sift the dry ingredients together. Whisk together the cream, eggs, extract and butter. Add the wet to the dry and whisk to make a smooth batter.
Place the cherries in shallow ramekins and pour the batter over them without covering them completely. Bake for 15-20 minutes or until the clafoutis is puffed, set, and golden brown around the edges. Serve immediately with a dusting of confectioners sugar. Do not open the oven door until the end of the baking time or they may collapse.