Yes, it’s still actually summer! We have a few more days and so much heat and humidity to get through before it’s officially fall (seriously though, why is there so much humidity?).
I can’t even wait for all the apple and pumpkin...but first, cherries! Those cherries that I pitted and stashed in the freezer a few weeks ago that are begging to be used and not forgotten about, avoiding a destiny of turning freezer burnt and being buried at the bottom of the freezer.
And yes, I got a cherry pitter and even showed P how to do it. Your kitchen may look a little Dexter-ish afterwards, but I promise it’s really fun and easy. (I use this cherry pitter btw).
Part of what I love about this dessert is the name. Clafoutis. It sounds so pretty and fancy, yet it’s actually a very simple flan-like pancake with fruit that’s perfect as a casual dessert that looks elevated. This clafoutis was super easy. So easy, that I made it the day before I went into labor with Henry...and then proceeded to eat almost the entire thing.
It’s sweet, refreshing and best served cold with a dollop of cream, or straight out of the pan with a fork. I won’t tell.
My fascination with this dessert has led me to try a few different recipes, but this recipe is by far the best I’ve tried. I just added some sprinkled confectioners’ sugar on top for that lovely snowy look. I hope you enjoy!