I’ve never even tasted it, much less baked it but I have seen recipes for cherry clafouti countless times.
By being on the cover of the June issue of "Bon Appétit," Gwyneth Paltrow has done something few people have done. The Editor-in-Chief says they do it a few times a year with the right person and of course, he/she has to love food to bag the honor. It’s an interesting article about Gwyneth and her passion for cooking; except, that isn’t really what attracted me to this issue.
What naturally drew me in was the article with all the recipes for cherries, especially the clafouti. Since I’ve never made cherry clafouti I wanted to attempt it though, I’m not sure I would make the dessert again ~ there are a plethora of cherry recipes out there!
I used red-tart cherries from a Wisconsin orchard but you can use Bing, Brooks, Early Burlat, Garnet or Rainier cherries. As it’s close to the season, here’s the recipe that would be good for using fresh cherries, if you favor clafoutis: