I make a cherry clafouti almost every week during the July and August cherry season until my husband finally begs me to stop. If I don't have cherries in my house, I'll throw whatever fruit or berries I have hanging around. My friend David always made fun of my clafouti habit (I think he just likes saying the name) until I finally got him to taste one. And his review? “Better than fabulous — like a flan except creamier”.

Fig, Blackberry and Raspberry Clafouti

Cherry Clafouti is a rustic French country dessert that takes about 10 minutes to prepare and 35 to 45 to bake. It's simply a custard (I make mine in a blender) that is poured over fresh fruit. Although cherries are traditional, you can also use apples, berries, figs or a host of other fruit. Last week I even made a corn, basil and cheddar clafouti (but told my husband it was a corn pudding). The traditional Cherry Clafouti leaves the pits in the cherries for extra flavor, but I, in my bourgeois way, pit the cherries first so it’s easier to eat. The French are definitely on to something with the no-pitting idea. Not only is it much faster to prepare, but I always know when I’ve missed a pit because right before I bite it, I get hit with the flavor of almonds.

I’ve been searching for the perfect recipe the last couple of summers, and this year, I believe I've finally found it.

Cherry Clafouti
From The San Franciso Ferry Plaza Farmers’ Market Cookbook

1 tablespoon unsalted butter
1/2 cup granulated sugar
3 large eggs
Finely grated zest of 1 lemon
1 cup heavy cream
1 teaspoon pure vanilla extract or splash of Kirsch
1/2 cup unbleached flour, sifted
Pinch of salt
3/4 to 1 pound red or yellow cherries, stemmed
Confectioners’ sugar for dusting

Preheat oven to 400 degrees F. Butter a shallow 10-inch round baking dish with the butter and set the dish on a rimmed baking sheet.

In a bowl, whisk together the granulated sugar, eggs and lemon zest until blended. Add the cream and vanilla or kirsch and whisk again until blended. Then add the flour and salt and whisk until the batter is frothy.

Pour about one-third of the batter into the prepared dish. Scatter the cherries on top in an even layer. Pour the rest of the batter over the cherries, being careful not to dislodge them.

Bake the clafouti until golden and puffed and a knife inserted in the center comes out clean, 35 to 45 minutes. Serve at once, dusted with a little confectioners’ sugar, or, if serving later at room temperature, transfer to a wire rack and allow it to cool. Dust with confectioners’ sugar just before serving. Remind your guests about the cherry pits before serving.

Variation: You can substitute 1 pound figs, stems trimmed and fruit cut into eighths lengthwise, for the cherries