Description

Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to the dish. But prepared that way can be a little more difficult to eat, so in this recipe, we've pitted the cherries first. You can leave them in if you want. Note that the texture of clafoutis is like a sturdy custard, so if it feels a little rubbery, that's just how it's supposed to be. Feel free to reduce the sugar to 1/4 cup if you are working with very sweet cherries, or would prefer a less sweet clafoutis.