Cherry Ripe........

Cherry Ripe (1879)

John Everett Millais - 1829-1896

Cherry ripe, cherry ripe,
Ripe I cry,
Full and fair ones
Come and buy.
English Folk Song set to words by Robert Herrick ~ English Poet (1591-1674)

This past week Costco displayed these boxes of American grown cherries ~ firm, sweet and fresh. If you love cherries, the best way to eat them is of course right off the stalk, spitting the stone surreptitiously away from whom ever you may be sharing these treats with, or dropping them daintily into a bowl ~ as I did on Saturday while sharing with my new neighbor and trying to display good manners. We had afternoon tea in the gazebo, flowing lazily into an evening aperitif consisting of a lovely chilled dry Rose accompanied by these cherries.

The remaining cherries were pitted and turned into a Father's Day dessert, French cherry clafoutis.

This is my favorite clafoutis recipe from Ina Garten's Barefoot in Paris cookbook. She tweaks it by using pears which are wonderful, but here I'm returning to the traditional cherry version.

Cherry Clafoutis

1 tablespoon unsalted butter at room temperature

1/3 cup plus 1 tablespoon granulated sugar

3 extra large eggs at room temperature

6 tablespoons all purpose flour

1-1/2 cups heavy cream

2 teaspoons pure vanilla extract

1 teaspoon grated lemon zest

1/4 teaspoon salt

2 tablespoons Brandy or Kirsch (Ina uses pear Brandy for the pear version)

1-1/2 lbs. fresh cherries, washed and dried

Confectioner's sugar

Preheat oven to 375 degrees. Butter a 10 x 1-1/2 round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and the 1/3 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed mix in the flour, cream, vanilla extract, lemon zest, salt and Brandy. Set aside for 10 minutes.

Meanwhile, pit the cherries (an inexpensive cherry pitter is a great help - OXO makes a nice one with a juice guard). Arrange in a single layer, packed together, in the baking dish. Pour the batter over the cherries and bake until the top is golden brown and the custard is firm, 35-40 minutes. Serve warm or at room temperature, sprinkled with confectioner's sugar. Bon Appetit!

Photo from FRENCH - Delicious classic cuisine made easy.

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Below, granddaughter Jasmin choosing cherries from a market stall during our visit to France - June 2006

"The best ones ever Grandma".