Sour Cherry Honey Cheesecake Clafoutis
I told you we were into abundance: sour cherries and honey. With cheesecake and clafoutis. Holy cow! Time to celebrate National Dairy Month!
But first, a bit about a clafoutis (klah-foo-TEE). About a year ago, we were teaching on a Holland America ship, going through the Panama Canal. (It IS everything they say it is--and if you go, let me know and I'll tell you about some great reading. I became a history nerd, standing on the deck of the ship, pointing excitedly and saying things like, "That's where the French made the first cut." I know, I know. But it was fantastic.) In one of our classes, we made a clafoutis, an old-fashioned French egg custard with sour fruit, usually cherries. We had met a couple on the cruise--and she was from France. When she found out we were making clafoutis, she was so pleased, almost charmed, as if we were resurrecting old recipes by magic. "I'm glad someone is still doing that," she said.
And why not? A clafoutis is about the easiest dessert around. (I like the leftovers for breakfast, too.) And in this version today, Bruce sort of crossed the clafoutis with cheesecake by using ricotta, rather than milk. And adding honey for sweetness. In other words, this is a whimsical hybrid. And lovely.
So here goes.
First, preheat the oven to 400F. Then butter and flour an 8-cup oval au gratin dish or a 10-inch round or a 9-inch square baking dish.
Fill the dish with about 60 pitted sour cherries. Look for them in your farmers' markets right now. Right. Now. I mean, they're in for a couple weeks--and then they're gone. And if you can't find them? Then how about a dozen, halved, pitted apricots.
In a large bowl, whisk together all the following until smooth: 1 large whole egg, 3 large egg yolks, 3/4 cup ricotta (low-fat is fine, but don't use non-fat), 1/2 cup honey, 1/2 cup cake flour, 1/3 cup whole or low-fat milk, 2 teaspoons vanilla extract, and 1/4 teaspoon salt. Really keep whisking until the honey and flour are dissolved. No cheating. Once your forearm is sore, pour this mixture gently over the cherries, taking care not to disturb them too much.
Why the cake flour? Fewer glutens than all-purpose flour. The clafoutis will be more tender.
Shove the whole thing in the oven and wait about 20 to 25 minutes, until a flatware knife inserted into the custard comes out clean and the top is lightly browned. Cool on a wire rack at least 10 minutes before cutting into wedges to serve--or cool completely and store at room temperature, covered with a clean kitchen towel, for a day or two.
Absolute summer bliss.
Mark Scarbrough | Posted on Friday, June 25, 2010 at 4:59PM | in Desserts, Fabulously Empty Calories clafoutis, sour cherries, sour cherry clafoutis
Reader Comments (6)
I've got a bag of sour cherries in my fridge from the farmers' market! I guess now I know what I'll be doing with them. :)
Excellent choice!
M.
this is dreamy. i absolutely love it! i will make it as soon as i get my hands on the sour cherries. i have seen some at the market, but they were puny and sad and expensive. i plan to drive to an orchard and pick them myself. i finally got around to making fromage blanc, i think that will work in here like a charm. can't wait. yum.
Looks positively dreamy. We don't grow sour cherries here in Australia (at least, I don't think we do), but I have a bag of frozen ones in the freezer...hmm...
I made a clafoutis last Friday and although my husband quite enjoyed it, I'm not sure it turned out the way it was supposed to be. A clafoutis/cheesecake hybrid sounds like a perfect opportunity to try again!
Tracey: I'm so excited to hear about what happens! It is a great opportunity to find out.
M.