Cherry Clafoutis Recipe
 

 

When Grenoble starts to get hot, and it can get very very hot, people go up in the mountains searching for fresh air. There, you can either go hiking, or joining one of the summer […]

When Grenoble starts to get hot, and it can get very very hot, people go up in the mountains searching for fresh air. There, you can either go hiking, or joining one of the summer activities proposed by the ski stations, or simply to take the lift and walk next to a lake for a picnic. Next to one of those small lakes that several months ago were covered in snow and you rode beside them lots of times while skiing. For that picnic, a good idea is to bring a cherry clafoutis, as it coincides with the season, and with that clafoutis drink a glass of a cold rosé d’Anjou, a rose wine that goes very well with.

The clafoutis is the quintessential French dessert with cherries, it is a specialty rather old from the regions of Limousin and Auvergne, in the center of France, but well spread all around the country, nowadays. The traditional recipe is very simple and is made with very few ingredients, although you can find lots of  “enriched” variations. Moreover, there is a popular dilemma about whether to pit the cherries or not, since they were never removed in the past. The main reason to claim cherries with bones is that they lose less juice while baking and consequently, they are juicier and tastier. I am one of those who do not remove the bone.

Cherry Clafoutis Recipe

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Serves: 4 Time: Difficulty: Easy
 
 
 

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Qué receta tan sencilla y a la vez tan rica verdad? Lo bueno que tenemos por vivir un poco más al norte es que la temporada de cerezas dura un poquito más que en España… y hombre, no están tan ricas como las del Jerte, pero se dejan comer. Me apunto la combinacion con la copita de vino rosado bien fresquito. Uhmmmm veranito…

Es muy sencilla, sí. Bueno, aquí en Francia hay también cerezas picotas que no están nada mal. Y sí, la temporada de frutas y verduras está retrasada un mes. Necesitan más solecico para madurar por aquí arriba.
Por cierto, por aquí para el clafoutis se prefiere un tipo de cerezas de rojo vivo con el rabito corto, y muy jugosas.
Haces bien en apuntarte lo del vino rosado, no te arrepentirás, ya verás 😉
Besos.

 
 
 
 
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