It’s cherry season!!

It was quite a work to pit the chrries since I don’t have a proper tool, but it was all worth it.

CHERRY CLAFOUTIS

Original Recipe (from Julia Child)

• 3 cups pitted black cherries
• 1 1/4 cup milk
• 2/3 cup granulated sugar (divided)
• 3 pasture raised eggs
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt
• 1/2 cup flour
• Softened butter, for preparing the baking dish

Ingredients (Gluten free)

• 3 cups pitted black cherries
• 1 1/4 cup coconut milk
• 2/3 cup honey powder
• 3 pasture raised eggs
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt
• 1/2 cup gluten-free flour
• Softened butter, for preparing the baking dish

Instructions

• Preheat oven to 350 F
• Stem and pit the cherries.
• In a bowl, combine in the order of  coconut milk, sugar, eggs, vanilla, salt and flour, and mix well.
• Lightly butter a 7 to 8-cup baking dish, and pour a 1/4-inch layer of the mixture over the bottom.
• Bake for 5-7 minutes and remove from the oven.
• Lay the cherries in the baking dish and pour the remaining batter over the cherries.
• Bake about 45-50 minutes or until the custard is just set; a knife poked in the center comes out clean.
• Sprinkle with powdered sugar and serve warm.

Note : If you follow the original recipe, 1/3 cup of sugar is added in the batter and sprinkle the rest of sugar on top of cherries, pour the batter and bake in the oven.