Clafoutis Aux Cerises

Clafoutis with fresh cherries is one of my boyfriend's favorite dishes. Summer is not the same without at least one clafoutis each season. We really love it. The bigger and juicier the cherries, the better the clafoutis! Yesterday was the first clafoutis of the summer. It was also the first weekend of the summer that we spent together.

My internship in Paris was completed this week and I have returned home to Montreal. My internship was just fabulous! I met so many wonderful professionals and made many friends the two months that I have been gone. I really had a wonderful time and was priviledged to meet such lovely individuals. As you have noted, the month of July did not contain any entries on my blog! I was so incredibly busy trying to visit, taste and see as much as possible before my two months were over. What an adventure it has been!

I have taken a lot of notes and photos along the way and I am only beginning to reflect on all the things that I learned and observed in the famous "city of lights".

Clafoutis Aux Cerises:

Serves 8

Ingredients:
120 g (4 oz) butter
570 g (1 1/4 lbs) fresh cherries
225 g (8 oz) milk
Pinch of salt
120 g (4 oz) granulated sugar
4 large eggs, beaten
225 g (8 oz) all-purpose flour, sifted
1 teaspoon vanilla extract (optional)
3 Tablespoons cognac or brandy (optional)

Preheat the oven to 180 C / 350 F / Gas Mark 4. Using a quarter of the butter, grease a large ovenproof dish. Spread the cherries in the bottom of the dish. Bring the milk to the boil in a saucepan, add the salt and allow to cool slightly.

Melt the remaining butter, and mix in the sugar, eggs and the flour. If you wish to add the vanilla extract and the cognac or brandy, do so now. Pour the milk into the mixture, mix well and pour the batter over the cherries in the dish. Bake in a moderate oven for about 50 minutes. Serve warm with cream.

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