Life is like a Bowl Full of Cherry Clafoutis

Well here we are on the last long weekend of summer.

In Toronto, Labour Day weekend holds an air of excitement and anticipation of the new school year. Families are scurrying about, trying to get the children ready to go back to school by shopping for school supplies and fall clothes. The college and university students are moving back into their dorms and everyone is trying to fit in a little fun while they rush about.

The Canadian National Exhibition ends its season for another year with a large air show and thousands of people braving the roller coasters and dare devil rides. The attractions are endless and the food fair is a junk food oasis featuring such delicacies as deep fried butter. I could feel my cholesterol rising as I typed that one.

Since my children have finished school and are too old for the Exhibition, I can relax and enjoy the weather. I have one week to go until my 32km walk in the Weekend to End Women’s Cancers and 4 weeks left to train for my first 5km run. Training is going well and I am still loving the feeling of being outdoors and getting fit and healthy.

I have really enjoyed cooking and baking with the local fruits and vegetables this season. For this recipe I picked up some sweet red cherries and some sour white cherries to give it some flavour balance. If you don’t have both varieties available, the red cherries would be best. This Cherry Clafoutis make a great summer dessert and can be packed into a picnic quite easily if baked in ramekins.

Cherry Clafoutis

Makes 6 servings

Ingredients

½ cup all-purpose flour
½ cup granulated sugar
3 tbsp. ground almonds
½ tsp. salt
4 large eggs
1 ½ cups whipping (35%) cream
1 tsp. pure vanilla extract
Grated zest of 1 orange and 1 lemon
1 lb. sweet cherries, stemmed and pitted

Directions

In a food processor, combine flour, sugar, almonds and salt, pulse to combine. Add eggs, cream, vanilla, orange zest and lemon zest; pulse to combine, scraping down the sides of bowl. Pour into a bowl, cover and refrigerate for at least 30 minutes or for up to 12 hours.

Preheat oven to 350 degrees F. Arrange cherries in six ½ cup ramekins or one 3 cup baking dish. Stir chilled batter, then pour evenly over cherries. Bake until golden brown, and puffed, about 40 minutes for ramekins and 1 hour for baking dish. Let cool 20 minutes before serving.

Recipe from Earth to Table by Jeff Crump and Bettina Schormann

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