Cherry Clafoutis

Cherries are a beauty and health elixir. They are low in calories and have plenty of substances, above all quercetin and ellagic acid,  that help fight inflammation and cancer. They also have antiviral and antibacterial properties and are full of anthocyanins (what gives their bright red color), that are credited to lower the uric acid level in the blood, thus reducing a common cause of gout, and are also precious to reduce the risk of colon cancer. Moreover, cherries help lower risk of heart attack and stroke, and with their high iron content are also used as a remedy for anemia. When they are in season, they should be eaten daily, added to smoothies, yogurt, oatmeal or used to prepare wonderful jams and cakes, like the one I made, a classic French dessert from the Limousin region, the cherry clafoutis.  This time I used frozen cherries which retain 100 percent of their nutritional value and are already pre-pitted. However, in the traditional French version cherries are left unpitted, because pits are said to give a very nice almond flavor. Without pits the flavor is milder, but still delicious (and easier to eat). This cake leaves a wonderful cherry scent while baking. Enjoy it when still lukewarm with a sprinkle of icing sugar. Here the recipe.

Cherry Clafoutis

(the recipe is taken from the book Dessert (McRae Books), Italian edition 2008, makes 5 servings)

500 g pitted cherries

0,6 dl kirsch or dark rum

75 g white flour

75 g sugar 

2 big eggs

3dl milk

4 tablespoons melted butter

1/2 tablespoons icing sugar

Place cherries in a bowl, add two tablespoons kirsch (cherry brandy) and let them rest for an hour. Mix flour with sugar, add two egg yolks, milk and three tablespoons melted butter, stirring carefully. Drain cherries and add the juice with kirsch to the batter. Beat the egg whites and mix them in the batter. Preheat the oven to 190 C. Butter a 24 cm oven dish (or small single portions) with the remaining melted butter. Place cherries on the bottom and cover wi the batter. Bake for 25-30 minutes until the cake is puffy, golden brown and firm in the middle. When ready, remove from the oven and sprinkle with the two remaining tablespoons of kirsch. Let it cool for 15 minutes. Sprinkle with icing sugar and serve immediately.