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| Pitting cherries with my DH posh tourne knife |
Summer
is here. Spring was exceptionally beautiful this year but as usual in this
place short lived. Very quickly the green lush turned yellow and dusty. Pretty
delicate flowers were replaced by thorns. It's getting hotter everyday as well. The temperature
hits 30 centigrade by 10am. Although I am not a fan of Israeli summer, there
some nice sides to it like cherries.
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| Cherries for sale in the Banias National Park |
We've
just returned from a vacation in the North of Israel, and everywhere we went
they sold cherries. We couldn't resist their lovely color so we bought more
than a kilo of cherries. They were in good price. Getting home we discovered that not all
tasted that good but even sour cherries are great for dessert.
We've
decided to make a French classic: "clafoutis aux cerises" namely cherry
pudding. Since the amount of flour is minimal in this recipe we had no problem
to convert it to a gluten-free version. The recipe is based on the one
published by Benny Saida. With our northern cherries the dessert turned out
just perfect.
Ingredients
6 egg yolks
3
egg whites
2/3
cup sugar
2
table spoons of brandy or cherry liquor
1/4
cup soy flour + 1/4 corn starch
1
cup milk
1/3
cup whole cream (38% fat)
1/2
kg pitted cherries
1 bag of vanilla sugar
A 26cm
diameter pie tin or personal soufflé dishes buttered.
1.
Heat the oven to 180
centigrade. Mix the eggs in a large bowl while adding the sugar till a light
fluffy mixture is formed.
2.
Add the flours and liquor
mix till unified. Add the milk and cream in slow stream while stirring the
mixture.
3.
Mix the cherries with the
sugar and vanilla sugar and spread at the bottom of the tin.
4.
Pour the batter on the
cherries and bake 50 minutes till the pastry is browned.
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| Clafoutis- such a cute word. |
