It seems like just yesterday that I was standing in front of a bin of cherries (in Paris' Rue Poncelet market) talking with Patricia Wells about making Cherry Clafoutis. I can hardly believe that it has already been 3 months since I was in her cooking school in Paris. I told her the story of making cherry clafoutis with my nieces and how thankful I was (upon discovering that I had forgotten my cherry pitter) that "Purists leave the pits in to perfume the dish."
Now suddenly it is cherry season in northern Michigan, and I am making my Cherry Clafoutis again. I rely on a recipe I tore from a Williams-Sonoma catalog years ago - it works like a charm every time. Are you in the mood for Clafoutis ("klah-foo-tee")?