It's probably a bit late in the season to be writing about clafoutis - my sour cherries were all picked by 5 June this year. Nevertheless, the latest summer edition of Régal ('Feast') features no less than three clafoutis recipes, on pages 60, 76 and a whole page article on the subject on page 114 (which I have shamelessly cribbed for most of the information in this post).
pale fleshed and red skinned, and known locally as guignes.
The original recipe for this cake (in the Limousin, where it comes from, it is referred to as a gâteau) is a type of thick batter poured on the black sour cherries known as griottes noires du Limousin (ie a type of Morello cherry). Once upon a time it was cooked in the bread oven, after the bread was baked. The cherries are not stoned because to do so would result in the loss of a great deal of juice during cooking. The stones also enhance the flavour, by boosting the cherry flavour and adding a woody note. A good clafoutis rises during cooking, but inevitably drops once cool.
The basic ingredients are flour, eggs, sugar, milk, fruit and if you like, a dash of eau-de-vie de cerises. It's quick and easy to prepare, often traditionally using the windfall cherries, and is best eaten warm.
test kitchen before publishing.