It’s cherry season, wooohooo! At least it is here…
I refuse to use whole cherries even though French tradition would dictate otherwise. Personally, I don’t want to sit down to the dessert and have the nuisance of spitting out every pit with every mouthful or heaven forbid break a tooth; I just want to devour the thing in the blink of an eye.
If you are fancy and have a cherry-pitting device go ahead and pit away but for everyone else all you need is a bit of patience and a paper-clip. I am afraid you are going to have to sacrifice a paper clip for the job, though. Bend it into a “S” shape and insert one of the ends into the top of a cherry, dig around a bit and pull the pit out.
300g cherries, pitted
Pinch of salt
1 drop vanilla essence
20g butter, melted
Extra butter, to grease
1 Preheat the oven to 200ºC.
2 Grease an ovenproof dish with butter and flour and put cherries in.
3 Mix all the dry ingredients and then beat in the eggs, milk, vanilla essence and melted