Cherry Clafouti

This did turn out quite surprising compared to her apple and pear clafoutis. The cherries retained a lot of the Kirshwasser taste and after cooking looked and tasted more like plums. The egg mixture turned quite purple from the addition of cherry juice and was evenly distributed throughout the cherries with the cherries on top poking through and looking very pretty. For the apple and pear clafoutis the egg mixture covered and mostly stayed on top with the fruit mostly on the bottom. The bits of crust scraped off the bottom and sides of the dish tasted particularly good when hot. The egg mixture had a nice sweetness that quite contrasted with the less sweet fruit. The vanilla bean flavor came through, but wasn’t overpowering. This was my first experience using a cherry pitter. I quickly realized that if you just shoot the seeds into the trash, you can loose some of the fruit that sticks to the seed. The clafoutis desserts would be great to serve when one of the diners cannot chew very well as they are so soft.