Cherry Clafoutis for a Sunday lunch group?
I am interested in trying this for a pot luck group, ussually 5-6 people. How suitable is this though? It sounds like it should be eaten out of the oven, yes? I could bake it during the main meal but I think I would have to at least make batter in advance and add to Cherries in pan just before baking. Would this work?
Any recommendations for one of the recipes at food52?
I could bake it about 3 hrs before consuming, would that be a bad idea? Also any opinions on sweet vs sour cherries. Local sour cherries should start soon and I wanted to use those but not sure if the sugar in most recipes work for sour or sweet cherries.
Or should I just rethink my idea for a sour cherry dessert? Maybe a sauce for icecream?
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The only disappointment was that the harsh winter did a job on the local cherry crop so no local sour cherries.