From the looks of the markets here in Burgundy, cherry season is in full swing. All along the vineyard roads you can see people precariously teetering on the top rung of their ladder, reaching for the sun-kissed cherries on the very top of the tree. K and L spent yesterday afternoon, picking cherries from their tree just near the creek at Clos de la Cozanne and we picked up some sour cherries from Madame Petit at yesterday's market to make a cherry cordial.
Eaten out of hand, straight from the tree, or cooked in a compote or simple clafouti, cherries are a highlight of a spring menu.
julia's cherry clafouti
Adapted from Mastering the Art of French Cooking, by Julia Child
for 6 to 8 people
3 cups pitted fresh sweet cherries
1 1/4 cups milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
2/3 cup sifted all-purpose flour
A 7 to 8 cup lightly buttered, fireproof baking dish about 1 1/2 inches deep
Preheat oven to 350 degrees.
Place all of the ingredients, with the exception of the cherries, in a blender in the order in which they are listed. Cover and blend at top speed for 1 minute.
Pour 1/4-inch layer of batter in the baking dish. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat. Spread the cherries over the batter and pour on the rest of the batter and smooth the surface with the back of a spoon.
Place in middle position of a preheated oven and bake for about an hour. The clafouti is done when it has puffed and browned, and a knife plunged into its center comes out clean. Sprinkle top of clafouti with powdered sugar just before bringing it to the table. Clafouti need not be served hot, but should still be warm. It will sink down slightly as it cools.
