As you can see, it’s CHERRY SEASON! Well, at least here in the Northeast, we are getting bombarded with fresh cherries in grocery stores as well as market stands! Notice my excitement? Not only are cherries delicious, but they are good for you as well, so whenever I can bake and add a healthy benefit that I am still going to love, I go for it. Cherries blended with water and strained make the most refreshing juice; cherries pitted and cooked down with rhubarb make the perfect compote; or if you are too lazy, just pit them and pop them in your mouth for a quick snack!
You might know Wini Moranville from her previous guest post here on Cooking with Books. You might know her from her popular food blog. Or better yet, you know her because you love her new cookbook The Bonne Femme Cookbook! Well, my point is that I made the Cherry Clafouti from her cookbook and loved it. Sweet fruit, velvety custard, and in individual ramekins? It’s a dessert that is going into my top list of desserts to make for guests! Also, be sure to check out this list of Top 10 Health Benefits of Cherries by Allison over at Ingredients, Inc.
My notes: Instead of a baking dish, I used individual ramekins, about 2.5 inches high, and baked them for about 30 minutes in my home oven. Wini suggest using ramekins that are only an inch in height to avoid them from deflating too much, but even with the taller ramekins, the results were delicious.
Disclaimer: I received a review copy of The Bonne Femme Cookbook free of charge. If I didn’t like it, I wouldn’t have shared it with my lovely readers!