Quick and easy
“A baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. A traditional Limousin clafoutis contains pits of the cherries. The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavor.”
I’m not really the sweet tooth but I do like this quick and light dessert. It’s very fluffy and versatile with adding a number of different fruits such as red cherries, plums, prunes, apples, pears, cranberries or blackberries.
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