It wasn’t until a few summers ago that I ever considered the possibility of adding fresh cherries to anything other than my fruit bowl. While researching how to teach simple desserts with fresh orchard fruits, I stumbled upon the French clafoutis. Stubbornly, I set out to change the recipe, partly because there are so many variations on this theme and partly because I always want to push the confines of accepted standards.
My kitchen experiments of this classic beauty were acceptable but somehow not impressive.
Beautiful Food Stories 