Considering how often I’ve eaten this week’s French Fridays with Dorie recipe, Cherry Clafoutis, it’s rather a wonder that I’ve never made it before myself. This dessert was quite the hit in my family some years ago and was made quite often during cherry season. Though, as I recall, the recipe was a bit more involved and included a hit of cherry liqueur.
Dorie’s recipe is the height of simplicity. You don’t even have to pit the cherries. Just throw them in a baking dish and drown them in a quick mix of cream, milk, eggs, vanilla, and sugar, and into the oven it goes. Dorie suggested that other berries could be used and so I decided to do half cherry, one quarter raspberry and one quarter blueberry to see what we liked best.
A word on the whole cherry idea before I go on. When I mentioned this to my parents I was met with a resounding NO! The concept was apparently way too bizarre to contemplate. And I have to agree that it sounded odd to me at first as well. But if you think about it, why is this so very different from sitting and eating a bowl of fresh cherries? I certainly don’t take the time to remove the pit from fresh cherries before I eat them and this was pretty much the same procedure. I think it’s more of a mental thing because fresh cherries are typically eaten in a casual atmosphere whereas a fancy french dessert surely deserves more refinement. But hey, if the creators of the dish (namely the French) are not too proud to deal with the pits, who am I to put on airs?
So, whole cherries it was, and they were delicious! I really enjoyed this dessert and I especially liked how easy it was to prepare. My husband and I both liked the addition of cherries and blueberries, but were not convinced by the raspberries. They seemed to let out more water into the custard and may have been the reason why my dessert needed an hour in the oven before it was cooked through. All in all, a winning dessert.