cherry clafoutis

I had been waiting for cherry season here, so I could make clafoutis. But the price of bing cherries from the US has been in my opinion, expensive! and most of the cherries I have seen didn't have that deep blackish color.

So, the other day, a market had a sale on cherries, 95 yen for 100 grams. I got a little less than 200 grams.

I had forgotten what recipe I used the very first time I made clafoutis and found one in Joanne Harris' "The French Kitchen". (After finding this recipe, I went back through my blog archives and found out I used the recipe from "The Silver Spoon".)

Anyway, the original recipe serves 6 so I cut the recipe to serve 2.

If you have some fruits lying around, this is a great recipe to make.

Adapted from "The French Kitchen" makes 2 servings
1/2 teaspoon olive oil
200 grams cherries, pitted
about 41 grams flour
about 16 grams sugar
1 egg
1/4 teaspoon vanilla extract
100 mililiters milk
vanilla sugar, for sprinkling

Heat oven to 180C (350F).
Grease the dish you will bake this in with the olive oil, I used ramekins.
Place the cherries into the dish.
Put the flour and sugar in a large bowl.
Whisk the egg, milk and vanilla in another container.
Pour the wet mixture into the dry, mixing until you have a smooth batter.
Spoon batter over the cherries.
Bake for 40 minutes until the batter is firm to the touch and golden on top.
Sprinkle with vanilla sugar.

Mmmm...summer is here!

p.s. we also had our first taste of peaches this year and they were sweet, juicy...delish!