Get RecipeSunday Brunch: Cherry Clafoutis
I've already dropped more money than I'd care to admit on buying the first bags of cherries which appeared in the store. But boy were they worth it—so plump, juicy, and sweet. Now that I've (almost) had my fill of the unadorned fruit, my thoughts have turned to using cherries in baking.
This clafoutis is a great choice because it doesn't cover up the flavor of the fruit. Pitting the cherries takes some time, but there is just no competition between the flavor of the fresh and dried fruit. Be sure to leave enough time for the clafoutis to cool completely, as its flavor improves with a little extra time to chill in the refrigerator.