A Cheery Clafoutis

You probably think cherries are the pits to cook with, but not if you have a pitter. This one does double duty on olives as well as cherries:

When these gems appear at the farmers’ market, buy a few pounds because you will eat half of them right off the stem.

For a classic clafoutis loosely based on one from Patricia Wells’ Bistro Cooking, begin by pitting a pound of cherries. Preheat oven to 350, and toss cherries with a few tablespoons of kirsch (or rum or vanilla) and a few tablespoons of sugar. Put in a buttered and sugared porcelain baking dish. Prepare a batter of 6 eggs and a half-cup each of sugar, flour, whole milk, and creme fraiche or heavy cream (or a cup of half and half to replace the milk and cream). Pour over cherries and place in oven for 35 to 40 minutes, or until golden and firm. Serve at room temperature.

Truc (Tip): To make a creme fraiche substitute, combine equal parts of heavy cream and sour cream.


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