Clafouti Makes Wise Use of Cherries

Spring rains that helped revive many other Southland crops washed out most of the cherries, just a week or so shy of harvest time. Consequently, a fruit that is always too short in season will be notably scarce, and we’ll have to make judicious use of what we can get. Clafouti is a wise investment--a spongy cross between a pudding and a cake, infused with vanilla and rich ripe cherries.

FRESH CHERRY CLAFOUTI

1 1/4 cups milk

1/3 cup turbinado sugar

3 eggs, lightly beaten

1 tablespoon vanilla

1/3 cup unbleached flour

1/3 cup whole-wheat pastry flour

3 cups deep-red bing cherries, pitted

Powdered sugar

Combine milk, sugar, eggs, vanilla, unbleached flour and whole-wheat pastry flour in blender or food processor. Process until smooth.

Lightly butter 9-inch pie plate. Spread cherries evenly over bottom of plate. Pour batter on top, smoothing to cover fruit.

Bake at 350 degrees about 1 hour or until puffed and lightly browned and knife inserted in center comes out clean. Serve warm, sprinkled with powdered sugar. Makes 6 servings.

Note: Nonfat or low-fat milk may be used if desired. For individual servings, lightly butter 6 custard cups or ramekins. Distribute cherries and batter evenly among dishes and bake as above.