Cherries are over-flowing right now in our local grocery store and I had a bag on hand that would be perfect for this recipe. So with my fave gadget in hand, my cherry-pitter, I got at it.
Note to self and others: never wear anything white (or remotely expensive) while pitting cherries unless you intend to use it to toss it afterwards. Cherries stain worse than beets if you ask me and that juice can spray in all directions when using a cherry pitter. Pitters beware!
The recipe comes together very easily once the cherries are pitted. It is a lovely custard blend with some added citrus for depth of flavor and a bit of flour for binding it all up into what results in a quiche-like texture. Once baked, let it sit at least 20 minutes before slicing and store leftovers in the refrigerator for up to 3 days (it won't last that long!).
*Adapted- Old-Fashioned Cherry Clafloutis, Food Network
3 CUPS pitted cherries
1 1/2 CUPS half-and-half cream
4 LARGE eggs
1/2 CUP all purpose flour
1/2 CUP sugar
1/2 TEASPOON grated lemon zest
1/2 TEASPOON grated orange zest
1/4 TEASPOON salt
COARSE SUGAR for topping
SPRAY a 9" pie plate with cooking spray
PREHEAT oven to 375F
COVER based of prepared pie plate with cherries
IN LARGE BOWL, whisk together all remaining ingredients except coarse sugar
POUR over cherries
BAKE 45 MINUTES
REMOVE from oven, sprinkle with coarse sugar and BROIL for 1-3 minutes or until sugar starts to change to a golden color and berries are bubbling
REMOVE and place on cooling rack
LET cool for 20 minutes before slicing