Have I mentioned that I’m in love with this little clay baking pot I found at Good Will last year?  It’s amazing. After having so many good things come out of it after 30 minutes in the oven, I’m convinced it’s an alchemist.  I’ve baked everything from mini-casseroles and leftover soup to duck eggs over potatoes and coconut milk rice pudding in this adorable little cassoulet. There must be something about the covered-clay-baking-process that turns the ordinary into the sublime. Eggs are more evenly cooked, desserts are more soft and creamy, and soups are imbued with new flavor and life. This morning I decided to give baked cherries a whirl.

My Ayurvedic constitution is Kapha (http://doshaquiz.chopra.com)  so maybe that’s why I prefer warm foods vs. ice-cold.  Warm fruit out of the oven is simply more enjoyable to me, whether it’s apples, peaches, or berries.  The heat, when applied gently and for the right amount of time, beautifully brings out the flavor, as well as a river of juices you just wouldn’t get from fruit out of the fridge, or even at room temperature.  One of my most adored fruits are now in season so what better time to do the baking experiment:  a crock full of washed bing cherries baked covered at 335 for 30 minutes. This morning the cherries were straight out of the fridge; if you’re using room temperature cherries, the time or temperature might vary.  I always turn the oven off at the end and let them marinate a little more, say 10 minutes or so.  The result is pure Nirvana: The beauty and fragrance of a cherry pie minus the white stuff to wreak havoc with the blood sugar.

The photos might not do their splendor justice, so you’ll just have to try it out to see what  I mean.  Any covered casserole dish will do if you don’t have a crock.  Let the cherry-baking begin!  Bon Appetit…