Clafoutis aux Cerises

For the best flavour, ensure the baking dish is generously greased with butter and dusted with granulated sugar before adding the cherries; this step not only prevents sticking but also helps create a delicious, slightly caramelised edge to the finished dish.

While the traditional recipe often calls for whole cherries including their stones—which are said to impart an extra depth of flavour to the batter—using a cherry pitter to remove them makes the dessert far more enjoyable to eat and safer for serving to guests.

The batter is simple but relies on achieving a smooth consistency; whisking the eggs, sugar, and flour thoroughly before gradually adding the milk ensures a lump-free, velvety custard that will bake into a perfectly uniform, tender crumb.

Adding a small amount of almond extract alongside the vanilla is a classic French touch; the nutty, aromatic quality of the almond extract beautifully complements the natural sweetness of the cherries, adding a sophisticated dimension to the overall flavour.

Clafoutis is best served warm or at room temperature, ideally with a light dusting of icing sugar, and although it can be enjoyed plain, it is wonderful when accompanied by a dollop of whipped cream or a scoop of vanilla ice cream to contrast with the warm, fruity custard.