Courtesy Photo

During a recent foggy Saturday farmers’ market, something was up. The usual friendly faces of shoppers were preoccupied and on a mission. A farmer struggled to put up his sign and then just tossed it into his pickup while a crowd surrounded his stand. I got closer to investigate and then saw why: beautiful baskets filled with deep red cherries.

Cherry season, which runs from May to July, is a reminder that school is almost out for summer. Baking and cooking with them is a delight, but sometimes just having a huge bowl in your kitchen is the perfect way to celebrate. Just make sure you get to the market early. “I’ll take four baskets,” a customer said urgently that morning, as if they were the last baskets on earth.

One of my favorite recipes is cherry clafouti. Don’t be swayed by the fancy French name — this dessert is so simple and will wow your friends and family!


3 cups of pitted and halved cherries

4 eggs

½ cup of sugar

1 cup of milk

1 teaspoon of vanilla

1 tablespoon of rum (optional)

¾ cup of flour

pinch of salt

pinch of powdered sugar, for a garnish


Preheat the oven to 350°F.

Butter a 9″ pie dish.

Place pitted and halved cherries in pie dish.

In a medium bowl, beat eggs and sugar.

Add milk, vanilla, flour, salt, and rum.

Pour mixture into pie dish on top of cherries.

Place pie in oven for 50 minutes or until pie looks browned and puffy and you can insert a knife that comes out clean.

Sprinkle with powdered sugar.


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