I've been making clafoutis for years now and it's become a regular spring and summer dessert staple. The reason being is during these seasons I often find myself with too many cherries, blackberries, or Italian plums around on the verge of turning bad on me which is where the clafoutis comes in. Since it requires only a small amount of the most basic baking ingredients I can whip it up in a flash, use the neglected fruit, and impress the friends I feed it to. (“Oh this?! It's just a simple French clafoutis I bammed out. Nothing fancy.”)
There are dozens of different clafoutis recipes, each unique to their owner and this particular one is my own. I find it has just the right texture between custard and cake. A smidge of brown sugar gives it a slightly darker flavor, and a small smattering of slivered almonds along with splash of Amaretto give the clafoutis a certain je ne sais quoi. If you're a fan of desserts with little work and a lot of payoff, then clafoutis is the way to go.
Traditional clafoutis recipes call for using cherries with their pits still in, which are supposed to lend some almond flavor to the dish. In this recipe the pits are removed, making the clafouti easier to eat, but you can do it either way.
Serves 6.
source: http://simplyrecipes.com/recipes/cherry_clafouti/
tags: vegetarian