In Season: Cherries
In this month’s issue of Martha Stewart Living, we are reminded that, along with corn, cherries are currently in season. Martha’s “Gentle Reminders” offers a brief explanation of the primary differences between the two main varieties of cherries: sweet and sour. Sweet cherries are those which are large, heart shaped, and perfect for eating “out of hand,” while sour cherries are best in freshly baked desserts or cooked for preserves. When selecting either variety, make sure to choose cherries that are shiny and feel firm, but not too hard to the touch. To store, simply refrigerate (unwashed) in plastic bags.
Also in this issue, Margaret Roach’s editorial letter includes a recipe for Sour Cherry Clafouti (from the Martha Stewart Cookbook). She confesses the recipe is “embarrassingly easy,” and as I baked this very pretty, very delicious dessert, with little effort and quick preparation, I was pleased to agree. It is perhaps, one of the least difficult-to-create dessert recipes you’ll ever present to your summer guests. And considering summer is for relaxing in the warmth of the season and the warmth of family and friends, simple desserts somehow seem to taste sweeter.
Sour Cherry Clafouti
(recipe courtesy Martha Stewart Living, June 2006)
Serves 6
Ingredients:
3 cups pitted fresh sour cherries
(canned or frozen may be used; I used canned)
3 tablespoons Cognac
(I used 3 tablespoons juice from cherries along with a little sugar)
unsalted butter, for pie plate
1/2 cup sugar
3/4 cup whole milk
1/4 cup heavy cream
3 large eggs
1 teaspoon pure vanilla extract
pinch of salt
2/3 cup all-purpose flour
Preheat oven to 350°. Stir together cherries and Cognac; set aside.
Butter a 9-inch glass pie plate or a fluted porcelain tart dish. Dust with 1 teaspoon sugar; set aside.
Blend milk, cream, eggs, remaining sugar, the vanilla, salt, and flour in a blender on high speed 1 minute, scraping down sides halfway through.
Pour 1/2 cup batter into prepared pie plate. Arrange the cherries evenly over batter; drizzle with the Cognac. Pour remaining batter over cherries.
Bake clafouti until top is puffed and golden brown and batter is set, 45 to 60 minutes. Serve warm.
Martha Stewart Living, June 2006
