Wild Cherry
Monday, July 19, 2010 at 11:00AM Cherries are in season now, paving the path for their stone fruit brethren. Even though they pair wonderfully with pork, I'm going to to use another protein, eggs, and construct clafoutis glory. Clafoutis is a classic French dessert, similar to a Dutch baby, but sweeter. When cherries aren't the fruit of choice, the dish's name changes to flaugnarde, which is excellent when made with plums, peachs, and pluots.
The first step is to flavor the cherries, in this case bing cherries, with booze. Traditionally the cherries are not pitted, but I'm vetoing extra crunch. Kirsch is a good cherry drowning agent, but I prefer a high quality amaretto. Once the cherries are deemed unconscious, the batter can be made.
I struggled a bit with this part since I seem to be one of the few without a kitchen scale. Researching the densities of flour and sugar is important, because having equal parts of flour and sugar in weight, is grossly different than having them in equal parts in volume. Reading the respective bag labels, 30g of All Purpose flour is .25 cups and 4g of sugar is one teaspoon. This means that 1 C of flour is 120g, and 1 C of sugar is 192g.
The base batter I found asks for 112g (aka 4oz) of sugar and flour. I figure that means I need a little over .9 C of flour (.93 to be exact), and a heaping half cup of sugar (.583 to be exact). Nothing the naked eye can't sort out.
Batter construction begins by cracking six eggs, and beating them together with the sugar to make a custard consistency. Add a dash of vanilla and salt, then gently mix in the flour. Fold in the cherries, including the poison they were drowning in, and voila--the batter is constructed.
Pour the batter into a chilled, greased nonstick saute pan. Bake in a preheated 450 Dg oven for 30 minutes, or until done. At the 15 minute mark, cover the clafoutis with a foil tent, so the edges don't burn.
Once a clean toothpick deems the dessert ready, remove from the oven and slide onto a plate. The traditional garnish is powdered sugar, but since I have none, I finish with Swedish pearl sugar, and a dollop of whipped cream.
This quick, inexpensive dessert should be enjoyed warm, so the cool whipped cream melts over warm, cherry-filled cake. I think it's safe for kids to eat too.
Reader Comments (3)
You know I am not a dessert person, but this one is right up my alley. Love the simple fruit desserts. I might have used maraschino cherry liqueur instead of amaretto, but that's just a variation. What is Pearl sugar?
I think of it as the [Swedish] course salt of sugars. Wiki has a few more details: http://en.wikipedia.org/wiki/Nib_sugar
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