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Just seeing your dessert photo makes my mouth water and I can almost smell the cherries cooking.
The cherries are near-organic (one or two more steps to go in the process) Balaton tarts, sweeter than the usual tart cherry. The clafoutis (recipe from the Auvergne region of France) could have done with a smidge less time under the broiler, but it isn't hard to make, and I'll try another one over the weekend. Very rich! Egg and cream custard!
Ooh, I thought those looked like Balatons. I love Balatons. I eat frozen ones like candy. Surely desserts made with cherries can't be bad for us.
Do you eat them frozen, Gerry? Like little round popsicles? We may have a new idea there for cherry marketers.
Gerry - how the heck did you know that these were Balatons?? Eating them frozen? Sounds great.
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