One of the most difficult things about being an American living in the Southern Hemisphere and reading food blogs is the opposite seasons. While everyone in the North is blogging about and posting pics of tree-ripe peaches, green, tender asparagus and juicy raspberries, we in the South, are freezing our butts off and trying to find more uses for oranges and grapefruit.
But summertime in Buenos Aires has finally arrived! And with the hot weather, we also have an abundance of beautiful cherries. Ripe, dark, sweet and juicy. Perfect for a summery breakfast.
Now, I really don’t like to turn my oven on in the summer, but this quick recipe has minimal oven time and minimal supervision. Just set the timer and leave the room. In 18-20 minutes you’ll have a beautiful, puffy cherry clafoutis.
Some recipes suggest eating the clafoutis fresh from the oven, but personally, I like it at room temperature – I feel like the vanilla flavors come out more, and you won’t burn your mouth with bubbling cherry juice.
Clafoutis is easy to whip up, and the texture is like a dense flan – which makes for an indulgent breakfast or snack. You can also bake these up in individual molds and serve them for brunch, just be sure to keep an eye on them in the oven.
Cherry Clafoutis Recipe
Preheat oven to 425 degrees F (220 degrees C)
Cherry Clafoutis Batter:
1/2 cup (65 grams) all purpose flour
1/4 teaspoon salt
2 tablespoosn (25 grams) sugar
3/4 cup (180 ml) milk
1 tablespoon melted butter
1/2 teaspoon vanilla extract
Whisk all ingredients together in a bowl until smooth. Set aside to rest.
Cherries:
3/4 pound (350 grams) fresh sweet cherries, pitted
1 tablespoon (13 grams) butter
1 tablespoon (15 grams) sugar
Melt butter in oven-proof 9-inch (23 cm.) skillet. Add cherries and sauté until soft, about two minutes.
Sprinkle cherries with sugar and cook until the sugar has dissolved.
Pour the batter over the cherries and bake for 18-20 minutes, until golden brown and puffy.
Live, cook and eat abroad 