Cherry clafoutis

I have a metal cherry stoner which really works. Last year was a bumper year for cherries and I bought a massive box of them for about a fiver, stoned them, ate loads and froze the rest. They lasted me for months.

I prefer fresh and don't cook clafoutis in off season. Just me.

I've just fished out one of my old French recipes for clafoutis and it says you must leave the cherry stones in for more flavor. Apparently they contain the same active chemical found in almond extract and give a nutty taste.
I wouldn't think the eating is as enjoyable though.

Why, you discretely spit outthe cherry stone in your hand and discard in small bowls left around. Peasant food is simple, very tasty, in season and local, and taste is everything- so yes, stones in.

My poor teeth if I hit one! 😃

I've got a recipe in an old French recipe book but I've never made it.

I've made it with bottled morellos in kirsch one - it was fabulous but I have never found them again.

Sorry to be a non-peasant, but I prefer mine without stones. I prefer olives without stones too.

And I can't afford to be fussy about always eating fresh. If I see a bargain, I'll go for it. I always freeze surplus and find a use for it.

PS. I love clafoutis, although the sugar means I can rarely have it.

kittylester

I've made it with bottled morellos in kirsch one - it was fabulous but I have never found them again.

I remember when you could buy those.
Last seen in TK Maxx one Christmas, I think, kittylester

Callistemon21

kittylester

I've made it with bottled morellos in kirsch one - it was fabulous but I have never found them again.

I remember when you could buy those.
Last seen in TK Maxx one Christmas, I think, kittylester

Waitrose or Tesco!

But not a very large jar

Fleurpepper

Why, you discretely spit outthe cherry stone in your hand and discard in small bowls left around. Peasant food is simple, very tasty, in season and local, and taste is everything- so yes, stones in.

Absolutely - one at a time. Not to spit them out separately would be very bad manners.

It seems the chemical in cherry stones I mentioned earlier is called amygdalin. But caution, when ingested, this chemical gets converted into toxic hydrogen cyanide in the body. You can experience symptoms such as difficulty breathing, headache, nausea, and even seizures. 🫢
I'm guessing you would need to eat quite a lot!

Not clafoutis, but my mother jarred cherries every year, and we would have them plain, or with custard or ice cream. She kept the stones in, and we would spit them back into our spoon and have a side dish for them.

I've never make clafoutis, but will give it a go when cherries arrive. It certainly looks like something I would enjoy!

When I first made it with big black cherries in France, thinking they should be stoned, we had a major hunt locally to find a cherry stoner. Having found one, though, and having an awful lot of cherries to stone (I was making 2 big ones for a lot of people) I was pleased to find that 2 of the blokes in the party were only too happy to play with this new toy and save me the bother!

Re the stones, when I was a child we had bowls with little rims where we put the stones, all ready in a nice neat row for ‘Tinker, tailor, soldier, sailor, rich man, poor man, beggar man, thief.’ 🙂

Thank you very much for reminding me of this delicious dish. I made one today from the BBC Good Food Recipe using black cherries and kirsch and it was super delicious approved by all the family.