Classical Gas
Made another clafouti, this time with cherries and, as Cookiecrumb suggested in a comment on my last one, less vanilla.Y'know, she was right. Too much vanilla can be too much of a good thing.
I also prefer the cherries to the strawberries - clafouti is classic with stone fruits for a reason - they just sing together.
I might try the strawberries again with a different twist of flavors but with cherries you can't go wrong. They're a gas!
posted by Zoomie at
5:50 AM
8 Comments:
That looks so good!
I used to make peach, necterine and plum clafouti at our last house - we had the trees.....
Did you know that a proper French cherry clafouti (which is the only kind they make, I think) leaves the pits in the cherries? They say is add more flavor.... And you just have to mind the pits when you eat it.
YES! The cherry clafouti is THE classic, and Katiez is correct, the true French clafouti is made with unpitted black cherries.
Here is «Louis'» post about Clafouti on his late (and unfortunately now bug-ridden) recette blog. (Don't worry - the bugs won't bite!)
Brava! I'm really tickled that you tinkered with the vanilla amount, and that you liked the results.
Aren't you pleased with your cherry authenticity?
(Cranky won't let me leave in the pits when I use green gage plums from our tree; says he'll "forget.")
Do you pit or risk your teeth?
Greg, and easy to make, too - try it!
KatieZ, I did not know that and now I simply must try one to see. It makes sense that the flavor of the stones would be like almond - no wonder several other recipes ask for almond extract when they remove the pits.
Louis, I'm going to try it with the pits left in - just too intrigued not to!
Cookiecrumb, he'd only forget once. But that might mean an expensive trip to the dentist...
Ms Mouse, I pitted but plan to try a pits-in version before cherry season is over.
Zoomie, I don't pit because (a) I'm lazy, (b) I like to live dangerously (a bit) and (c) pitting cherries makes one's kitchen look a little like a slaughterhouse!
Ms Mouse, yes, and one's fingernails looks like a butcher's.
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