The cherry trees were so full that they even thought that the branches would give in under the weight. Then, the weather came into the way, preventing them from picking the ripe juicy fruit that was calling for it.
And, before they knew it, something happened! How do they even manage to smell these things?
And I can hardly express how much I miss this time of year. But good things happen nevertheless. Boston is a place with many fantastic diverse food resources, and a recent trip to my vegetable guy made me forget about it all, even only for a short moment, after I came home with, in my bags, plenty of sweet shiny black and red cherries. They were worth the wait! Most of the time, I prefer to eat cherries simply as they are, fresh or picked from the tree, keeping the noyaux in my mouth for hours before spitting them as far as I can — P.
But there are a few preparations with which, I confess, I can sacrifice raw cherries into a cooked preparation. If you are French or have had any connection with French food before, you will have either made one — rather many, non? I suspect that it is for me to get into the kitchen quickly! Although many fruit can nowadays be used, black cherries remain traditional in a clafoutis. This baked rustic entremets is a French tradition that comes originally from the Limousin area in France.
Black cherries are simply cooked in a batter made of eggs , sugar , milk and flour. It can be served lukewarm or cold, and I personally prefer to eat mine lukewarm. In the following recipe, I used cream , vanilla seeds , replaced flour with cornstarch , and added crushed biscuits roses de Reims on top with unsalted chopped pistachios , to add a crunchy nutty touch. But really, clafoutis is as you like, whenever you like!
It is a good thing to come back to our classics. Comfy food which brings back numerous tender old memories. What can I say? Cherries are nostalgic to me!
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I did before them! Well it was easy to guess, it is, I think the most popular cherry dessert out there. I just love it, especially with black cherries, my favorite. I love the inclusion of pistachios and rose biscuits and the stalks jutting out of the cake triumphantly.
Lovely, definitely adding this recipe to my collection and it had never occured to me to make individual clafoutis, how adorable for a champagne breakfast or supper party, picnics or lunchboxes too. I like the combo cherries-pistachios, very nice: Get fast, free shipping with Amazon Prime.
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