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Cherry Clafoutis

Cherry Clafouti

I have always been intrigued by the French dessert Cherry Clafoutis, but I have never had it before.  I once tried making a blueberry clafoutis, but it wasn’t very authentic and not very good.  So I was super-excited that this week’s French Fridays with Dorie recipe was clafoutis!

This was supposed to be a “whole-cherry” clafoutis.  Apparently using whole cherries is traditional, and bakers claim the pits add more flavor.  I felt like it would be too annoying to worry about the pits while eating a tasty dessert (and I also would not have felt comfortable giving it to my daughter to eat), so I made “half-cherry” clafoutis instead.  After pitting all those cherries, I think the real reason the French leave the cherries whole is pure laziness:  pitting cherries is a lot of work!

Clafouti

I finally feel like I have tried “real” clafoutis, and I loved it!  In fact, we all enjoyed this dessert.  I loved the flavor of the juicy cherries against the vanilla base.  It is very hard to describe the texture, you really just have to try it.

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