Clafouti is a homey dessert, a wobbly set custard chock-full of summer’s first cherries. What it lacks in elegance, it makes up for in comfort and sheer de- liciousness, perfect for brunch among friends. I’ve been fiddling with clafouti recipes for many years. Jean’s had too much flour for my taste, more like a Far Breton. This recipe is adapted from Les Clafoutis de Christophe by Christophe Felder (Éditions Minerva, 2001). Many traditional clafoutis use unpitted cher- ries, to get the bitter almond flavor from the pits, but if you don’t want to pay for your guests’ dental work, I suggest you pit the cherries and add some amaretto instead!
Tip: You can make clafouti with any kind of seasonal fruit that won’t give off too much water; blackberries and apricots immediately come to mind.