Italians Share Novel Operating Room Research Using UVDI-360 Room Sanitizer

UltraViolet Devices Inc. (UVDI) has announced new research demonstrating the UVDI-360 Room Sanitizer’s rapid disinfection of operating rooms between surgical procedures will be presented at this month’s Society for Healthcare Epidemiology of America (SHEA) Spring Conference.

The Joint Commission issues Sentinel Event Alert on optimizing medication safety with smart infusion pumps

A new Sentinel Event Alert from The Joint Commission, “Optimizing smart infusion pump safety with DERS,” describes how built-in dose error reduction software (DERS) can improve patient safety.

Hensler Bone Press Receives CE Certification

Hensler Surgical Technologies has announced its newly obtained CE mark for the Hensler Bone Press (HBP).

Healthmark Offers New Anti-Fatigue Mat

Healthmark Industries has introduced an Anti-Fatigue Mat to its Personal Protection Equipment (PPE) product line.

Fruit is the Star of this Rustic Dessert

While I’m usually more than satisfied to enjoy a handful of bright red cherries or bite into a juicy white peach, with its rosy-hued flesh, sometimes I want to step it up with a baked dessert.

One of my favorite summer desserts is a French-style pudding. This giant baked pancake showered with confectioners’ sugar is a spectacular, yet rustic dessert – and the good news is that it is the definition of a Seriously Simple dessert.

Cherry Clafoutis – pronounced “klah-foo-TEE” – became popular in France in the 19th century in the town of Limousin, where they cooked the unpitted cherries in a vanilla-scented batter. Each family had their own closely guarded recipe. The thinking was that the pits added extra flavor. They obviously didn’t have a cherry pitter gadget that makes pitting cherries painless and quick.

Any variety of cherry is fine to use, though I tend to prefer Bing, Queen Anne or Rainier – the sweeter the better. Make sure to remove the stems and then pit them using a pitter. If you are really in a hurry, you can use frozen pitted cherries; but thoroughly defrost and drain them first. White peaches have a distinctly floral quality, but you can use any fresh peach variety or even nectarines.

Serve this directly from an ovenproof baking dish or you can serve it from a nonstick gratin dish or cast iron skillet, which gives it a casual, homey touch. This is best served right out of the oven.

White Peach and Cherry Clafoutis
Serves 6 to 8

  • 1 cup granulated sugar
  • 2 medium white peaches, peeled and sliced
  • 2 cups pitted fresh sweet cherries or thawed, drained frozen cherries
  • 1 cup all-purpose (plain) flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 4 large eggs
  • 1 3/4 cups half-and-half
  • 2 teaspoons pure vanilla extract
  • Grated zest of 1 lemon
  • Confectioners’ sugar for dusting

1. Preheat the oven to 425 F. Butter a 9-by-13-inch baking dish. Place the baking dish on a baking sheet. Sprinkle the bottom of the dish with 2 tablespoons of the granulated sugar. Spread the peaches and cherries in the bottom of the dish and bake for 10 minutes. There may be a lot of juice; do not drain. Set aside.

2. While the fruit is cooking, in a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the eggs with 3/4 cup of the granulated sugar until blended, about 1 minute. Add half the flour mixture, then the half-and-half, then the rest of the flour mixture. Add the vanilla and lemon zest, and stir to combine.

3. Pour the batter over the fruit. Sprinkle with the remaining 2 tablespoons granulated sugar. Bake until puffed and golden brown, 30 to 35 minutes. Transfer to a wire rack to cool slightly. Dust the top with confectioners’ sugar, using a fine-mesh sieve, and serve immediately.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at

Tasty tips

  • Look for cherry pitters in cookware stores or on online like the Oxo pitter (
  • Use this recipe as a template for other seasonal fruits, such as apricots, plums, apples or pears.
  • This is also good for breakfast, brunch or afternoon tea.
  • Use a serrated peeler to peel the peaches.



Submit a Comment

Your email address will not be published. Required fields are marked *