Cherry magic

When I was 16 years old, living in Winnipeg in the ’70s, I spent a summer in the Okanagan picking fruit. That was the first time I tasted BC cherries, and ever since, all it takes is one bite and the music and memories of that summer come flooding back.

So when I saw this recipe, I had to try it as soon as this summer’s cherries were on the market shelves.  It’s delicious served warm with ice cream or whipped cream, but if there are leftovers, it’s just as good the next morning cold for breakfast with a dollop of yogurt.

It’s super simple, and I bet it can be made with just about any fresh berries, especially blueberries or blackberries. I haven’t tried it, but I will if we get any blackberries at the end of this hot, dry summer. Fingers crossed for rain!

The most difficult part of it is pitting the cherries. Prepare for stained fingernails!

Cherry Clafoutis

• 3 cups pitted cherries
• 3 eggs
• 1-1/4 cups whole milk
• ½ cup sugar, plus 2 tbsp., divided
• ½ cup flour
• 2 tsp. vanilla
• ½ tsp. almond extract (optional, but does add a nice touch)
• ¼ tsp. salt

Grease a 10-inch oven-proof skillet or similar sized baking dish. Place the cherries in a single layer on the bottom.

In a separate bowl combine the remaining ingredients and whisk briskly for a minute, or blend with a hand blender.

Pour over the cherries and sprinkle with the remaining 2 Tbsp. of sugar on top. Bake at 375F for 40 minutes, or until a knife inserted in the middle comes out clean.

Sprinkle with icing sugar if you have it on board, but it looks gorgeous without!