I’m not one of those gals who dream about huge walk in closets for my clothes and accessories–though let’s be honest, I also wouldn’t turn it down either.
But no, I dream about a huge kitchen with spacious storage for cooking gear.
That.Would.Be.So.Rad.
But I have to confess….although I do face some serious storage issues, that does not mean I stop collecting cooking gadgets. I just love them!
So when I got my hands on a Cherry Pitter courtesy of OXO, I was STOKED! I couldn’t wait to grab some of the sweet summer black cherries that have been in season and start pittin’!
I decided to make a simple Cherry Clafoutis to showcase the fruit and maximize the wonderful flavor. I’ve been told that traditional Cherry Clafoutis are made with intact cherries to add that “almond-like” flavor. But really…how pleasant is it to spit out pits while enjoying dessert? Meh–not so much!
In hopes of emulating the flavor without the pits, I used almond extract and added some Amaretto liqueur. The end results were quite delicious. Fairly light considering the “custard-like” clafoutis batter and slightly sweet from the cherries.
And with that….. ‘Pits out Homies!
(Sorry, I just couldn’t resist….)
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Cherry Clafoutis
Serves 8
Ingredients:
1 cup whole milk
1/4 cup heavy whipping cream
4 large eggs
1/2 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon finely grated lemon zest
3/4 teaspoon vanilla extract (I used almond extract)
1/2 teaspoon kosher salt
1 tablespoon Amaretto liqueur (optional)
Powdered sugar
From Bon Appetit
theculinarychronicles.com 
yum! i bet a generous scoop of vanilla ice cream would go well with that! and, maybe a glass of vino with a cherry finish?!
I need to get me one of those cherry pitters. And one of these desserts!
Your style is unique in comparison to other folks I have read stuff from.
Thanks for posting when you’ve got the opportunity, Guess I’ll just book mark this site.