Cherry time is just about over. But for those willing, there are still cherries on some of the trees. The birds haven't yet finished them off. Many are way up high, but some are still reachable.
Ken went out on Thursday and picked a basketful around the neighborhood (where we have permission or where the tree is abandoned). And I made the classic French dessert: clafoutis de cerises (klah-foo-tee duh sir-eez). This is our third or fourth one so far this year.
It's a very simple egg custard that you pour over the cherries and bake: three eggs, 125 grams sugar, 80 grams flour, 1/4 liter milk, a tablespoon of melted butter, and a dash of kirsch. Since we try to eat with the seasons, we only have cherry clafoutis at this time of year.
Such a treat!
Meanwhile, back at the ranch...
8 hours ago