Cynthia and Mark are here this weekend for the Blues by the Bay. Dinner Friday night was a joint and diverse effort: Cyn brought a dome-shaped turkey meatloaf that was devine and cooked up some sweet brown rice with ginger and a soft, sweet peach. I sauteed zucchs out of the garden with fresh basil, garlic and organic cherry tomatoes, and at the very last minute whipped up this cherry clafoutis with the biggest organic bing cherries I've ever seen! And, yeah, I low-carbed, but you can substitute the real things if you want.
About 4 cups pitted bing cherries 3/4 cup egg substitute or 3 eggs 1/3 cup Splenda or sugar (more to taste, but I like this less sweet) 1 cup fat-free 1/2 & 1/2 (Land O' Lakes) or 3/4 cup milk and 1/4 cream 1 cup unbleached flour 1 tablespoon vanilla a pinch of salt
Butter a ceramic dish and pre-heat the oven to 350. With a wire whisk, combine the eggs, sugar, 1/2 & 1/2, flour, vanilla and salt and beat until smooth. Pour a small amount of batter into the dish and tilt to cover the bottom. Place the cherries into the dish and spread out to cover bottom. Pour the rest of the batter over the cherries, pushing the fruit into the batter if necessary.
Bake in a 350 degree oven for about 45 minutes to 1 hour, depending on the size of your dish and the depth of the batter. The top should be golden and a pick inserted in the middle should come out clean.
Let cool for a bit then spoon into bowls and serve with a bit of cream and a sprinkling of cinnamon.