Cherry Pudding

My first attempt at clafouti, a French custardy delicacy, was savory. I danced with the season this time around and transformed some plump cherries into a naturally sweet indulgence. Yes, sugar is included in the mix, but the true sweetness is courtesy of the fresh cherries.

A cross between a pudding and a cake, I was rather surprised to learn that traditionally this dish is made with unpitted cherries. Apparently, leaving the pits in preserves the shape and juices of the fruit and also the pits are said to contribute an almond-like flavour. Well, I'm known to be a purist in the kitchen at times, but somehow the idea of a mouth full of cherry pits didn't appeal to me. Though pitting cherries is not my favorite kitchen task, even armed with a cherry pitter, I went against tradition in this instance. I was not disappointed in the result in the least. Add a few drops of almond extract if desired, or be bold by sticking to the original recipe and taking smaller bites.

Cherry Clafouti

1 cup of whole milk
1 1/2 pounds of cherries, pitted
1 1/2 cups of unbleached white flour
1/2 cup of sugar
a pinch of sea salt
4 tablespoons of butter, melted
4 large eggs, well beaten

Bring the milk to a boil over medium high heat. Remove from heat and let cool slightly.

Butter a deep casserole dish. Scatter the cherries evenly over the bottom. In a medium bowl, combine the flour, sugar and salt. Make a well in the center and stir in the beaten eggs, and then add the melted butter to the bowl. Gently stir to combine. Now whisk in the warm milk until you have a smooth batter. Pour over the cherries.

Bake in a preheated 350 degree oven for 40 - 45 minutes or until the top is nicely browned. Leave the oven door ajar during the final 5 minutes of baking. Sprinkle with confectioners sugar if desired. Serve warm.

Yields roughly 6 servings.

I'm sending this along to Maninas, who is hosting a food event celebrating seasonal ingredients.