Morello Cherries picked in my garden this morning

I have been keeping my eyes on these; not quite sure when to pick them, as they vary so much in colour from a deep claret to a rosy red, but all feel soft and juicy when squeezed.

I lost my big Morello tree last winter; it didnt survive the big freeze and snow. I bought three dwarfed trees grown as cordons or minarettes to replace them, and put them on the patio in a sheltered spot. I wasn't convinced about their ability to produce fruit, but they were an attractive form, and the blossom was certainly gorgeous.  How wrong I was!

On my inspection today, I noticed that the birds had decided they were ripe enough, and had begun to eat them. This was my prompt to pick; if they were good enough for the birds, I am sure they are good enough for me.

There isn't enough to make Cherry and Kirsch Jam or a pie, or Cherry ice cream as I have done in previous years, but there is plenty to make a Clafoutis, which I shall make for dessert tonight.  There's a recipe below if you fancy giving it a go yourself.   Leave the cherries unpitted as this is the traditional way to eat it, or pit them if you don't like finding stones in your desserts.