Few things make us happier than the arrival of stone fruit in Ontario. A�First on the horizon are sour cherries, and we welcome them with open arms — and pie tins!
Agatha says: “They’re here! A�They’re here! A�Sour cherries are finally here! Alright, now that I have that out of my system, let me tell you that when I’m not eating them by the handful between meals or masserating them in gin for cocktails, my third favorite thing to do with sour cherries — by a long slide — is clafoutis. A�This classic French dessert is so easy, and there’s something about the wobbly-ness of it all, paired with the tart cherries, that makes my insides sing. A�I like mine extra wobbly as per the recipe below, but for those who want a firmer, more cake like clafoutis, add an extra tbsp of flour.”A�
Recipe: Sour Cherry Clafoutis
This recipe would also hold up well with raspberries, blueberries or even plums during non-cherry bearing months.
- 500g fresh Niagara sour cherries
- 75g sugar
- 20g Ontario butter, melted, plus a little something extra to grease
- 50g Arva milled white flour
- Pinch of salt
- 2 Ontario eggs, beaten
- 270ml whole Ontario milk
- 3 drops of almond essence
- Finely grated zest of A? lemon
- Wash the cherries and remove the stalks.
- Preheat the oven to 350 degrees.
- Grease a baking dish just wide enough to hold the cherries in one layer.
- Add half the sugar. Spin the dish round to coat the inside , then set aside.
- Sift the flour into a mixing bowl and add a pinch of salt and the remaining sugar.
- Whisk in the eggs, followed by the milk and melted butter, until you have a smooth batter. Stir in the almond essence and the lemon zest.
- Layer the cherries in the bottom of the dish in one layer.
- Pour the batter into the dish, over the cherries, and bake for roughly half an hour, until just set but still a bit wobbly. I am deliberately vague with the timing here because clafoutis is one of those thing that varies from oven to oven and from day to day. It should be watched closely.
- Remove from the oven, sprinkle with the remaining sugar and serve warm, but not hot. Never hot.
**I leave the stones in my cherries, but if you want to get fussy — remove them. A�If not, make sure to warn your dinner guests, lest you want a couple broken molars on your hands!
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!