But I thought it seemed right for this blog post.
Today we're going to France, thanks to the former Chez Panisse pastry chef and now resident of Paris, David Lebovitz.
If you look over to the right, you can find a link to his blog.
But today is cherry season when there is an abundance of the wonderful fruit and the prices are low.
So what do we do with "just a bowl of cherries"?
We make a cherry clafoutis, that's what we do.
The classic French dessert can really puff up just before it comes out of the oven.
But once out on a cooling rack, it begins to sink rapidly, like a souffle.
There are a ton of recipes for this beauty on the World Wide Web.
Some say to pit the cherries, some say not to pit the cherries.
Lebovitz said to pit them but I was feeling lazy so they went in with the pits remaining.
Just have to remember they're in there when we're devouring this thing.
You can sprinkle the top with some powdered (confectioner's) sugar before you dive in, if you like.
As Lebovitz says, "..it's made to be a rustic, casual dessert, so feel free to personalize it."
Enjoy!
