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!
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.
