I came across this recipe for clafoutis and thought, “Oh! What a good idea!” Cherries are in season at the moment and all of the little fruit stands around Hamburg (there is a surprising number of these, actually) are selling bing cherries.
Side note: Bing! I’ve been re-watching Friends for the past few weeks…and I can’t help but think of Chandler every time I hear bing cherries. That and Bing Crosby. What a silly name, I thought, but apparently it was just a nickname. Bing Crosby is really Harry Lillis Crosby. Betcha’ didn’t know that!
So anyway, back to that recipe – Tartelette just has the most beautiful pictures and delicious recipes! And I’ve made clafoutis twice before and love it.
The thing is, I’m allergic to most fruit, and I discovered last summer (or was it two summers ago?) that cherries are included in that group. However, there’s a plus side to that: I can eat these fruits if they’re cooked. So this clafoutis will give me a nice cherry kick.
But crap. I wasn’t thinking and licked the juice off my finger while cutting the cherries, resulting in a slightly swollen, burning top lip. Yep. Definitely allergic.
Serves me right, I guess. “That’s finger-lickin’ good!” refers to the eating part, not the cooking part. Last time I checked, it’s generally viewed as unsanitary to lick anything while cooking.
But come on, I know you do it too. Unless you work in a restaurant, in which case you probably don’t do that. Right? Right?
Okay, so for the recipe, I made just a few modifications based on what I already had and what I could find here in Germany. My recipe isn’t gluten-free, since I used regular flour. And I wasn’t sure on the exact translation of “heavy cream” so I figured Schlagsahne would do the trick. And it looks like it did! I just took it out of the oven.