Tuesday, July 15, 2014

July 15 – Sunshine at the farmer's market, and a cherry clafouti recipe




Lo and behold, the weather was fine for the farmer's market today. The sun was shining, there was a cool breeze, and unlike last week, the farmers – and sausage makers, maple syrup vendors, beekeepers, wine merchants and donut fryers – were out in full force. 

There was a person there selling nothing but raspberries, and the scent wafting out from under his tent was overpowering: like standing over a pot of raspberry jam as it boiled down, intense and sweet. Across from him and up a bit was a lady selling popsicles: I chose Pimm's, grapefruit juice and mint. I ate it as I walked home, regretting that I hadn't bought a second one to take home for dessert.

Instead, I made cherry clafouti. The cherries I bought were tender and sweet, warm from sitting out in the sun, so ripe that I doubt they'll last past tomorrow. Better, then, to bake with them tonight. This is a treat I look forward to all winter but only make once or twice a year.

Cherry Clafouti
This is based on the recipe in The Joy of Cooking, doctored to fit what I had on hand and divided to serve two...or one, for dessert tonight and breakfast tomorrow.

1/4 lb cherries, pitted
1 egg
1 tbsp brown sugar
1/4 cup milk
1/2 tsp almond extract
3 tbsp flour
Dash of salt
Icing sugar

Preheat oven to 375ºF. Grease two-cup baking dish; scatter cherries over bottom of dish.
Combine egg and brown sugar and beat till frothy, about 2 minutes. Add milk and almond extract; beat until smooth.
Sift flour and salt over top of egg mixture; whisk until combined. Pour batter over cherries.
Bake at 375ºF for 10 minutes, then reduce heat to 350ºF and bake for an additional 25 to 30 minutes, or until golden and the tip of a knife inserted in the centre comes out clean.
Let cool; dust with icing sugar.

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