Cherry 2000

I read a number of other gastronomic bloggers, celebrity and otherwise, but rarely (never in fact) have I jumped on a post as quickly as this one from Eric Ripert. His post for Raspberry Clafouti was so simple and inviting that I had to try it. I had to try it that night. I had to try it immediately. Like some kind of Pavlovian zombie, I lurched into the kitchen, drooling in anticipation.

Now I am not overly fond of Raspberries but the recipe printed at the bottom of the post has cherries listed as the fruit and Eric says point blank that it was originally made with cherries, so not a qualm was had when I made the substitution to black sweet bing cherries.

So... I recommend you pop over for the video and try it. Here is my version. Double the recipe, using fresh cherries (pitted of course and halved) and vanilla bean instead of extract.

My mise.
(from top left clockwise: 2 cups cherries, 6 tbsp ap flour, 12 tbsp half/half, 1/2 cup sugar, 1 vanilla bean, 2 eggs, 2 tbsp butter)

Butter the skillet and coat with sugar, add the cherries.

Batter poured and ready to bake.

Baked. 15 minutes at 400 in my handy little convection toaster oven. Not a Cuisinart but just as functional.

Service for one.

Self saucing dessert. My clafouti basically made it's own Créme Anglaise because it didn't cook through 100%. Mind you I loved it this way! Wouldn't change a thing.

Simply stated this desert is nearly fool proof. Might want to keep an eye on it during the last 5 minutes that it doesn't burn.

This taste goooooood. Smack yo mama good!

Cheers

Chris