Sweet Cherry Clafoutis
Most chefs in France's Limousin region say that this creamy cake tastes best made with unpitted cherries. If this is too rustic for you, pit the cherries, roll them in sugar and freeze them; the frozen sugar grains seal the fruit, so juice doesn't stain the batter. Purists insist on local black cherries, but Paula Wolfert thinks you can use any bold-flavored fruit, like apricots or plums.Plus: More Dessert Recipes and Tips
June 2005