It’s cherry season in Oregon! We’ve got a couple of dwarf cherry trees in our yard — a Van and a Rainier — and the Van tree produced quite a bit of fruit. While I’m perfectly content to just stand there under the tree and graze, I wanted to find some other ways to use them.
Then I happened across this recipe in the Food Network Magazine:
Cherry Clafoutis <<link!
Lousy photo, I had a little mishap with the powdered sugar! But anyway, I quite like this. My husband won’t care for it, as it is a tad heavy on egg flavor. I’ve noticed this when baking with my chickens’ eggs and am not sure what I could do about it. I don’t mind it, I’m all about the custards and quiches and eggy things.
Anyway, be on the lookout for cherries in your local marketplaces through late July, and enjoy!
This reminds me of when I met my french hubby. He and his pop had a french bistro in Corvallis and he wooed me with clafoutis ~ and a tad bit of port to wash it down! This dessert is = love. The french know this well