Clafoutis

There is a cherry tree in the backyard, so naturally, we were invited to pick some cherries and make the traditional French dessert, clafoutis.

Thank you, Julia Child, for the recipe.

(Not pictured: Rocky in the cherry tree procuring requisite berries.)

Pictured: Rocky pitting cherries

Okay, okay you clafoutis purists! Perhaps you noticed we took out the pits. Traditional clafoutis was often made with whole cherries - sometimes even the stems! We planned to take this one to a dinner party in the evening and didn't want our guests to have to spit out the pits.

Mixing batter

Buttering the baking dish

We poured 1/4 inch of batter and cooked it until it "set" as the recipe instructed before pulling out this:

Sprinkling on a layer of sugar

Adding cherries

Mmmm...

After pouring on the remaining batter

Impatiently checking the oven for the next 45-60 minutes...

Ready for the party!

I didn't get a chance to take any pictures of the clafoutis being consumed, but it did get compliments :)