When I went to buy fruit for the blueberry crumble of a few days ago, I wasn’t sure what I wanted to use, so I came home with blueberries, peaches, and Bing cherries (not named for the crooner). Even though it seems soon for another dessert, those cherries were expensive and wouldn’t last forever, so I decided on another clafoutis with coconut milk, but I chose a different recipe as base, mostly because the batter is made in the blender.

After stemming and pitting the 2.5 lbs of cherries—and regretting not wearing gloves—it was incredibly simple to whip up the batter and get it into the oven. Luckily, we aren’t having the high humid temperatures of the last few days, so the oven didn’t overheat the house. I had 5 cups of pitted cherries and used 3 cups for the clafoutis. I’ll use the remaining 2 cups in a savory cherry sauce to eat with our next grilled pork dish.

I started with this recipe from Saveur, and then I made only a minor change or two, including using a rectangular baking dish. Unlike the pear clafoutis I made not long ago, this one uses 6 eggs, and that has a wonderful effect on the final dough. It’s eggy like the center of a baked cream puff before you pull out those moist strands to fill it. I like that most clafoutis recipes are low in sugar—this one uses only 3/8 cup for a dish that serves eight. Very unlike the blueberry crumble that I could only eat in tiny amounts.

I’m still looking for stray drops of cherry juice splatter

Lightly sweet, eggy and tart, this is a wonderful summer dessert to highlight ripe cherries.