Ground cherry clafouti

When was the last time I made a food post? I don't even remember, although I've been cooking a lot, as usual. (Latest favorite: CSA corn stripped from the cob, sautéed in butter with fresh peppers and okra from my garden.)

Anyway, this past week, we got ground cherries, aka Cape gooseberries, from the CSA. I'd never had them before, or even seen them, but they look like tiny, pale orange tomatillos (complete with papery husk) and taste like tomatoes crossed with pineapple. I am clearly going to need to track down a semi-regular source for these.

Once I husked the little guys, I had about half a cup of them, so I decided to turn them into clafouti, which I hadn't made in years. (Possibly ever, although I distinctly remember helping my father make a cherry one when I was a kid.) This isn't quite the recipe, but it's close. Since there were only two of us, I cut it in half and made it in ramekins; the results looked like soufflés when I took them out of the oven, and sank accordingly later.



Verdict: A+, would eat again.