Spring is great and I know I will never have enough time to make the most of all the greens available out there, but these days I am craving for juicy big Burlat cherries! Picking cherries as a summer job is a very bad idea, but picking cherries from the tree to eat straight away is the best thing ever. We used to hang upside down from a branch with my sister with our mouth full of chewed cherries and their juices would come up to our nose to mimic a nose bleed. An activity that of course never impressed my mum who got very scared the first time she saw us walking back with blood all over our faces.
The Burlat variety of cherry is a big, deep dark red, juicy and very sweet type of cherry and it is one of the most common table cherry in France. Eating them the way they are when fresh is absolute heaven, but their firm and juicy flesh is also perfect in a clafoutis. Continue reading