I'm back in Martha's Vineyard for the summer! I'm happy to be back and hoping that I will have more time to post recipes and pictures. It's been too long!
After getting settled in, I went to the closest farmer's market and picked up some beautiful cherries. Just the night before I was reminiscing about an amazing clafoutis that I'd had years ago. Cherries are basically synonymous with the french dessert, so it was an obvious choice.
The dish has a custard-like batter that is usually baked with some type of stone fruit or berry. Don't be shy with the fruit, the more the merrier. I suggest putting some fruit on the bottom of the dish, and then arranging the rest on top of the batter so that you can later instagram the pretty results. I used this recipe that I tore out of an old F&W magazine. As with most desserts, you probably shouldn't make this unless you plan on inviting people over to help you eat it. #portioncontrol
Be careful not to over bake, you want the end result to be moist and soft. The recipes says to serve at room temperature, but it's delicious served warm with whipped cream or creme fraiche. Happy Summer!
This looks like a great dish for
Christmas! 😉