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May 18, 2007 07:26 AM

What to do with 2lb of cherries

Aside from eating them in one sitting, any suggestions of what to do with 2lbs of yummy, red cherries?

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  1. cobbler
    ice cream
    pair with a pork dish

      1. re: Ida Red

        I second the clafoutis idea. love that stuff.

          1. re: Mawrter

            Does anyone have a favorite clafoutis recipe? I have about 10lbs of Ranier Cherries, and am eating as many as I can fresh, but two people can only eat so many cherries every day...

            1. re: ExercisetoEat

              Cool, I had no idea there were so many other clafouti fans out there! I use Julia Child's recipe:

              Preheat oven to 350°

              1 1/4 cups milk
              1/3 cup sugar
              3 eggs
              1 Tbsp vanilla extract
              pinch of salt
              1/2 cup flour
              3 cups pitted cherries
              Another 1/3 cup of sugar

              Put everything but the last two items in the blender and blend at top speed for one minute. Pour 1/4 inch of batter into a pie plate or baking dish and place on a stove burner on medium heat for a minute or two to set a bit. Add the cherries, sprinkle with the remaining 1/3 cup of sugar, and then the rest of the batter. Smooth the top and bake for about an hour until it's puffy and browned, and a knife in the center comes out clean.

              1. re: BobB

                Wonderful. Thank you! I'll give it a try this weekend. Any tips on how to pronounce clafouti correctly?

                1. re: ExercisetoEat

                  Just like it looks: Cla as in chlamydia, fou as in fool, ti as in darjeeling. The French (whence it comes) accent the last syllable, but we Americans throw the accent wherever we darn well please!

                2. re: BobB

                  BobB, Have you tried this with sour (pie) cherries? If so, do you adjust the amount of sugar?

                  1. re: kkbriggs

                    I haven't, they're very hard to get fresh, even at farmers' markets, and on the rare occasions I do get some I make either a traditional pie or a cobbler. I'm sure they'd be great in a clafouti, and yes, I would probably increase the sugar a bit, maybe to 1/2 cup sprinkled on.

                  2. re: BobB

                    So according to Wikipedia I am baking a flognarde, not a clafouti - mine with blackberries is in the oven right now :)

          2. Home made jello. I just made some and it is mind-blowing good.

            Sprinkle one cup of cherry juice with 1 packet of gelatin
            Bring another cup of cherry juice with one cup of pitted cherries to a boil
            Add to gelatin mixture. Sweeten to taste with sweetener of choice. I left unsweetened.
            Place in individual serving cups and chill.

            Mouthwatering juicy. Maybe better than fresh.

            2 Replies
            1. re: rworange

              rworange, I never would've thought to make jello. Question, perhaps silly, do I use bottled cherry juice?

              1. re: dpnpt

                Use any liquid you think would go well with cherries. I had a bottle of Crystal Geyser 100% juice carbonated cherry cranberry soda. I didn't like the taste of it as a beverage, so I used that.

                I wasn't sure if there was two cups liquid in the bottle ... there was ... but I was prepared to make up the difference with some cabernet I had leftover.

                So pretty much anything that would pair with cherries. I think regular cherry juice would be great. Or for those that miss fake jello, regular cherry soda.

                This worked out well since I bought some cheap cherries for $2 a pound that were not primo, but were outstanding in the jello.

                Previous experiments in jello
                Strawberry Merlot "jello"

                1. re: Megiac

                  I'm inspired to try one for a party tonight (I just happen to have a big bag of cherries). For those of us new to the clafoutis, how long can it sit between being cooked and being served? And I was thinking of making a slightly sweet leomn-ricotta pudding. WOuld that be good with this, or over the top?

                  1. re: misslisamham

                    I like clafoutis even more when it's cold -- esp in this weather. So for me even the day after works great. But you can easily leave at room temp for few hours.

                    1. re: misslisamham

                      I like to assemble the fruit, make the batter separately, set them both in the fridge until needed, and bake right before serving. Love them warm with ice cream.

                      I know the cherry is the traditional version, but I always do them with peaches because I am too lazy to seed all the cherries.

                      1. re: misslisamham

                        I was so totally jealous of the person with all those cherries, I initially didn't read the thread! Cherries are outrageously expensive here in France this season, 6 euros a kilo for batches that need a lot of picking over and discarding,18 euros for premium. Will just add to the clafoutology discussion by noting that as French convenience foods go, they sell frozen clafoutis mix in the frozen-food store now - pour and enjoy, even in the thick of winter. But it's not that good. Also, I suppose you know that, just as the bone gives flavor to chicken, the pit is supposed to give flavor to the clafouti cherry, but this may have been invented by a lazy cook. Anyway, refrigerate it if it cools before dessert, and enjoy. I think the lemon ricotta pudding would be overkill, too much dairy in one dessert, and gilding the lily, really. But I would like to hear the lemon ricotta pudding recipe.

                        1. re: Amanita

                          I've heard that about the pit adding flavor, as well, but I generally prefer to pit them anyway. Molly Katzen suggests adding a bit of almond extract when using pitted cherries to help replicate the pits. Just tried the Joy of Cooking clafouti recipe this weekend and liked it better than Molly Katzen's, though I'll have to make some changes because the recipe was too much for my 9.5 inch pie pan (it called for 10 inch).

                          1. re: Laurella

                            I'm trying out the Joy of Cooking clafouti recipe this week.

                            I don't have a 10 inch pie pan, do you think it would be possible to use a 10 inch springform instead? Maybe lined with some foil or parchment?

                            1. re: QueenB

                              That was my other option, as I, too, have a 10 inch springform, but I worried about leakage. I'd definitely line it, since you might otherwise get leakage at the beginning.
                              I found that using a 9.5 inch pie pan (maybe mine wasn't 'deep dish' enough?!), it took far, far longer to cook than the instructions suggested. This may be because I used frozen cherries (our season in Washington hasn't started yet). I thawed and drained as instructed, but didn't pat dry. I don't think they added that much more liquid, but maybe that was teh issue.
                              Next time I'm going to use 9.5 pan again but reduce eggs by one, reduce sugar to 1/2 cup (it was too sweet for me the first time), halve the cherries instead of leaving them whole and maybe not use a whole pound (I just like it better this way), reduce flour to 2/3 c., add about 1/2 tsp almond extract and add a bit more salt than recipe calls for.
                              All of this said, I really did like the recipe as written in many ways. It had that flan-like texture that corresponded well to my memory of eating clafouti in France (and also this Breton dish called far breton which uses prunes instead of cherries). My husband loved it as written, but he has more of a sweet tooth than I do and didn't crave more balance.

                              1. re: Laurella

                                oops, forgot to mention that I'd reduce the milk also to 3/4 cup (I think the original recipe calls for 1 cup. If it called for 3/4 cup, I'd reduce to 2/3 c. as I did the flour). I had to doctor a Fanny Farmer Dutch Baby recipe in a similar manner to fit a smaller pan and it did work out quite well.

                              2. re: QueenB

                                I'd use a ceramic or enameled cast-iron casserole dish if I were you. Three or four inches deep. I'd avoid metal.

                                1. re: Amanita

                                  Thanks Amanita, I'm cooking it in a 10 inch cast iron skillet...that's the closest thing I had. Nothing glass or ceramic. Looks like I'm going to have to make another kitchen cookware purchase soon!

                                  1. re: QueenB

                                    Just keep in mind that the cast iron might have a slight reaction with the juice of the cherries. I don't know if the cherries coming into contact with the cast will change color, but they might taste a little strange. Also, I wouldn't let the clafoutis sit in the skillet once it is done. Again, the acid in the cherries might pit the cast iron. Good Luck!

                                    1. re: QueenB

                                      That's interesting! How do you make lasagna? I can't live without a ceramic lasagna pan, and that's probably what I would make a clafoutis in. Mmm.

                                      1. re: Amanita

                                        I have a 9x13 glass baking dish that I make my lasagna in. Its a bit too big for the clafoutis.
                                        The cast iron worked pretty darn well.

                                  2. re: QueenB

                                    I use my springform pan and cast-iron skillet for clafoutis all.the.time.

                                2. re: Amanita

                                  Amanita...when I read the post from the person with the 2lbs of cherries, I was jealous too! The price is insane in Texas too! Rainier cherries are $6.99 per lb. the reds aren't much cheaper at $4.99. wonder what causes the price to be so high, I would think there would be a good crop this year. I'm making the clafouti as I type...well...not really but I'll get back to it shortly.

                            2. Cnerry Crisp

                              (I do this off the top of my head so sorry if this seems a little disorganized.)

                              Halve the cherries and remove the pits. If these are sweet cherries, you don't need much sugar, perhaps 1/4 cup. Toss with 1/3 cup of cornstarch. If red cherries, then add about 1-1/2 cups of sugar (depends on how sweet you like things.) Also toss with 1/3 cup of corn starch. You add a bit of vanilla, lemon juice, nutmeg, or all of them.

                              Place the cherries in a glass pan or pie dish. Make a crumble topping out of 1 cup of oatmeal, 1/2 cup brown sugar, and 1/2 stick of melted butter, with a couple of tablespoons of flour. Mix it with a pastry cutter or your fingers. Then top the cherries.

                              I'd bake it at 350 for about 40 minutes -- check it and see if the topping has browned and how runny the cherries are. You might need a baking sheet under the dish, depending on how deep it is. Serve warmish with ice cream or whipped cream.