Cherry Clafouti...to pit or not?
I have been gifted with some lovely fresh cherries, sweet and semi sweet...and want to make a nice Clafouti.
I know a good recipe was posted here recently, anyone care to post it again??? The recipe below uses only milk, but I was thinking of using something a bit richer, yet don't want to make the cake heavy...
And...my big question...to pit or not? I know I have heard not to pit, by keeping the cherries whole, their juice does not disturb the liquid ratio of the batter.
CLAFOUTIS AUX CERISES
Pour 4 personnes: 400 g de cerises de Montmorency, 2 oeufs, 80 de sucre semoule, 80 g de farine, 20 cl de lait, sel. Laver, équeuter et dénoyauter les cerises. Les saupoudrer avec la moitié du sucre et en garnir une tourtière beurrée. Dans un saladier, mélanger la farine, une pincée de sel et le sucre restant. Ajouter les oeufs, fouetter, puis verser le lait peu à peu. Napper les cerises de cette crème et faire cuire 35 mn dans le four à 200 °C.
Below is a link to Julia Child's cherry clafoutis recipe. I haven't had a chance to try it yet, but a few hounds have vouched for it. If you scroll down, "veebee" made an alteration by adding melted butter. Julia's recipe calls for milk and pitted cherries. I agree that heavy cream would be nice, so I'll probably use 1/4 c. heavy cream and 1 c. milk.
While I didn't care for the Saveur recipe that I used, it did recommend to NOT pit the cherries for better flavor. Since I was making it for a dinner party, I went ahead and pitted them but recognized how much yummy juice was sacrificed. The added liquid of cut fruit may have added to the rubbery texture too. Ultimately, I think it's best to follow your particular recipe's suggestions, as leaving them intact may not work as well for Julia's recipe...not sure though. Let us know how it goes.
Traditionnellement, on ne dénoyaute pas les cerises après les avoir équeutées -- on dirait que ça leur donne un certain goût, mais je n'aime pas quoi que ce soit qui me retient de manger vite mon dessert, et je n'aime pas devoir regardes mes invités cracher leurs noyaux en mangeant, alors je les dénoyaute toujours !
Traditionally, cherries aren't pitted after being destemmed -- supposedly this gives them a better flavour, but I don't like anything that keeps me from eating my dessert as quickly as I want, and I don't like to watch my guests spit out the pits as they're eating, so I always pit them!
FWIW, when this dish was served to me in Paris, cherries were not pitted. I think not pitting them might help them keep their shape as they bake in the clafoutis batter.