Deb at Smitten Kitchen came up with this recipe in July of 2007. She used the Ceres & Bacchus’s Plum Clafoutis recipe which, oddly enough, had question marks for some of the ingredient amounts. I had to scroll down and read all the comments before I found the numbers. Basically, it's a Yorkshire Pudding recipe. With fruit. Sort of. It puffs up and ends up looking like a cross between a custard and a cake.
So I did. I left the pits in (oh so much easier on the chef) and just warned everyone so there weren't any unexpected trips to the dentist.
I'll try not to post too many cherry recipes ( I also found some Rainier cherries in the same market) in the next few weeks, but will space them out here and there. Rather like my rhubarb recipes. I do apologize for getting on these obsessive fruit kicks. But I did make something really healthy last post, right?
From Smitten Kitchen, July 2007
2 cups black cherries
1/2 cup sugar
1/2 cup butter, melted
1 cup flour
1 cup whole milk
1/2 teaspoon vanilla
2 teaspoons rum (optional)
Beat the eggs and sugar with a whisk until lighter in color. Gradually add the melted butter, beating to incorporate. Add the flour all at once and whisk until the batter is well mixed. Slowly add the milk a little at a time. Then the vanilla and the rum, if using. The batter should be smooth and very shiny.
Pour the batter slowly over the cherries and bake for 30 to 40 minutes until slightly browned and almost set in the middle. Allow to cool at least 15 minutes before serving.
Happy Memorial Day to everyone!