Ever since I first learned of the provençal dessert clafoutis, I’ve been waiting for cherry season to come around so I could try it myself. The general idea: a layer of unpitted cherries covered in a simple batter and baked until golden. So delightfully simple, and so very provençal, no?
I finally made it this weekend, and I have to admit that I didn’t like it nearly as much as I thought I would. It was decent, I suppose; the matrix was a little too custard-y but the baked cherries were sublime. Now I’m dying to make cherry pie. (Or at least cherry galette.)