It's
cherry season! To celebrate I bring you a rerun filmed a couple years
ago [insert standard lower-quality apology] for clafouti. Other than
straight from the hand, this is my favorite way to enjoy cherries. I
hope you give it a try! What follows is the original post from
7/28/08...Clafouti (klah-foo-tee) is one of the world's great recipes for enjoying fresh cherries. This French favorite is a sort of baked custard, studded with fresh cherries, and scented with vanilla. It's the kind of dish that's impossible to become tired of, by virtue of the cherry's short season. Once a year, cherry clafouti comes into your life, like a friend with benefits, and for a few short weeks gives you great pleasure.
The recipe is
remarkably simple, and
the first time you make it you'll stare in wonder as it puffs up from
the sides of the baking dish. You'll also stare in wonder when you see
me add the cherries without removing the pits. Traditionally, cherry
clafouti is made using fruit that hasn’t been pitted. Clafouti
aficionados claim (and I believe them) that as the cherries bake, the
pits give off a sexy, sensual scent that is missing from the pitted
version.