Nearly 11 months into parenthood, and I have to say, we are on a roll over here, people. One of the biggest things for me has been balancing being on-call around the clock as a mother with carving out time to do things that keep me feeling like myself–leafing through cookbooks, puttering in the kitchen, writing, running some miles. It makes me feel alive, like seeing in Technicolor after months of sleepily trying to wade through the days and figure out this new life. And somehow it seems I’ve arrived in this new place as a bolder, brighter, sweeter version of myself, like a pile of peak-of-season cherries, sugared and zested with lemon and roasted until they glisten.
I suppose others might celebrate such great strides in personal growth with oh, say, a mini-vacation somewhere with a breezy coastline, a spa day or an extended happy hour somewhere fabulous. But since I already live in one of the most beautiful cities in the world, have an awesomely huge bathtub in our new place and much prefer getting drunk at home, I hightailed it to the farmers’ market to snap up some succulent Bing cherries that called–nay, begged–to be tucked into a pillowy cherry clafoutis.
If you like really getting your hands dirty in the kitchen, then you’ll love this recipe. See, traditional clafoutis recipes call for the pits to stay in the cherries, because supposedly the pits lend a distinct almond-like flavor to dish. But since I prefer my desserts without a side of dental work, I opted for a recipe that calls for pitted cherries and a splash of almond extract instead. The pitting took some doing, but I rigged up a pitting station with a fondue fork and a beer bottle in the kitchen sink, and with The Splendid Table on the radio, it was actually kind of hypnotic, enjoyable work, listening to the cheery clink! of the pits hitting the inside of the bottle. Note to self: get out more.
After the cherries are free of their pits, they get all seasoned up with sugar, cinnamon and lemon, and head into the oven for a quick roast that transforms them into a more nectarous version of themselves, giving off intense, ambrosial juices that can be reduced to a syrup for serving with the finished dish.
If you can keep yourself from plucking the hot cherries off the baking sheet and snarfing them all right when they come out of the oven, then they’ll get doused in a simple crepe-like batter, which bakes up into a puffed, golden cloak that gently hugs the fruit.
Clafoutis is a crazy simple dish, and this interpretation is especially flavorful. If you’re feeling particularly lazy as of late or find yourself longing for a taste of summer in the dead of winter, a bag of already pitted, frozen unsweetened cherries would work pretty well in this recipe. But with fresh cherries at their peak around here, I can’t think of a better way to enjoy them while they can still be snapped up on the cheap. I think it makes a glorious summer dessert, but since it involves fruit and a pancake-like batter, cherry clafoutis is also a totally legit shoo-in for The Best Breakfast of Your Entire Life. “Enabling” is my middle name.
Roasted Cherry Clafoutis
Adapted from Chez Panisse Cafe Cookbook
To cut down on prep time or to enjoy this dish when cherry season is oh-so-far away, a bag of frozen, unsweetened cherries (usually labeled “dark, sweet cherries”) can be thawed, drained and used in place of fresh cherries in this recipe. Taste the cherries before seasoning them for roasting–I cut the sugar by a little more than half from the original recipe, but you can add more to taste.
1 pound Bing cherries (or other sweet variety), stemmed and pitted
2 teaspoons fresh lemon juice
1/4 teaspoon greated lemon zest
1/8 teaspoon ground cinnamon
5 tablespoons sugar, divided
2 eggs, separated
2 tablespoons flour
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/3 cup heavy cream
1/8 teaspoon salt
Confectioners’ sugar, for dusting
Preheat the oven to 350 degrees and arrange an oven rack to the upper third of the oven. Lightly butter or spray a baking sheet and a large ceramic baking dish (like a pie plate or gratin dish) with cooking spray.
Place the cherries on the baking sheet. In a small bowl, stir together the lemon juice, zest, cinnamon and 2 tablespoons of the sugar. Toss the cherries with the seasonings on the baking sheet. Roast until the fruit is juicy, tender and fragrant, about 15 minutes. Give the pan a shake about halfway through cooking to keep the cherries from sticking to the pan. Remove the cherries from the baking sheet with a slotted spoon and transfer them to the baking dish, arranging them in a single layer. Pour any juices into a small saucepan.
Raise the oven temperature to 375 degrees.
For the clafoutis batter, with an electric mixer in a medium bowl, beat the egg whites with the salt to soft peaks. In a separate bowl, beat together the egg yolks and 3 tablespoons of sugar until well-blended, then beat in the flour, vanilla, almond extract and cream until smooth. With a rubber spatula, stir about a quarter of the beaten whites into the batter to lighten it first, then carefully fold in the remaining whites.
Pour the batter evenly over the cherries. Bake for about 20-25 minutes, until the batter has puffed and browned. During baking, reduce the reserved cherry juices to a thin syrup over medium heat. Dust the finished clafoutis with confectioners’ sugar and serve with a drizzle of the cherry syrup.
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