One of the things I like about California is there are lots of good products, such as Meyer lemon, almonds, and cherries, etc. Cherry season started in late May in the Bay Area. We can easily find big and good taste black cherries in local market. And they brought the idea of making clafoutis!
Clafoutis is original from the region called Limousin in the central France. The word 'clafoutis' means 'to fill'. We put black cherries in a flat porcelain pan and cover with a mixture of milk, eggs, flour and almond powder. Pits of cherries are kept because it says they release a special flavor when it's cooked in the oven. I kept the pits when I baked them. I haven't compared with the one which has no pits, but the pits do bring more fun to eat. You can throw them to each other after you eat the cherries, as teacher Jay suggested. It is said the best cherry for clafoutis is called Montmorency. It's kind sour cherry. If I see it I will definitely try.
It's a seasonal dessert, delicious and easy for home make. All about it is good cherries, if you have them you can succeed!
It's a seasonal dessert, delicious and easy for home make. All about it is good cherries, if you have them you can succeed!
A clafoutis that we had in a restaurant in Cassis in the south of France with a beautiful view of Mediterranean.
View from restaurant