I’m back! I had a long, much needed, semi-forced hiatus.
Between catching a serious case of the flu (which then developed into a respiratory infection, antibiotics, lovely stuff) and having my Internet cut off (some kind of rewiring issues in my apartment building), I didn’t have much of a choice.
But there’s good news, too — it’s finally warm and sunny in Vancouver!
Seriously — I was beginning to think that I missed the memo on summer being cancelled!
Summer is my favourite time of the year. It’s a season of sandals and sunburns and fruit stands.
But, as much as I like wearing sandals (and loathe sunburns) on sunny summer days, I definitely like fruit stands even better.
Nothing beats fresh, local cherries and strawberries — not to mention all the peaches, plums, apricots, and apples from the Okanagan. It gets better, too, since August brings blueberries and blackberries to the markets!
The eight months of grey skies and wet weather of Vancouver are a bummer, sure — but I’ve always felt that waiting for the berry bounty of summer is totally worth it.
So, my welcome-back recipe is elegant, yet super simple — cherry clafloutis, which is a French dessert best described as a cake-pie (yep — I said it: cake-pie)!
*adapted from Chef Kathryn
- 3 large eggs
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cornstarch
- 1 tablespoon baking powder
- 2 tablespoons butter, melted
- 1 tablespoon brandy
- 2 heaping cups fresh pitted cherries
Brandied Whipped Cream
- 1 cup whip cream
- 2 tablespoons brandy
- 3 tablespoons icing sugar
Preheat the oven to 350°F/175°C. Grease the inside of a 9-inch pie plate with butter and dust with flour.
Sift together the flour, cornstarch, and baking powder. Set aside.
Whisk the eggs, white sugar, and vanilla extract together until all the sugar is dissolved.
Add the sifted flour + cornstarch mixture and whisk until completely incorporated.
Add the melted butter and brandy and whisk until smooth.
Arrange half of the cherries in the bottom of the pie pan, pour the clafloutis batter over the cherries, and then evenly distribute the rest of the cherries over top of the batter.
Bake for 40 ~ 45 minutes, or until the top is golden brown all over.
Turn off the oven, open the door, and let the clafloutis cool for about 30 minutes before removing it.
To make the brandied whipped cream, simply combine the whip cream, brandy, and icing sugar, and then beat with an electric whisk until soft peaks form.
Other good fruits to use are slightly under-ripe nectarines, apricots, apples, and blueberries — juicy fruits, like strawberries and peaches can make a calfloutis too soggy.
However you decide to change it up, make sure you serve your clafloutis warm, and with whipped cream or vanilla ice cream. Yum!