Cherry clafouti is a classic. It's a light and airy baked custard with dark cherries inside. Like most French desserts, it is not super sweet but definitely not bitter. Every time I needed an afternoon snack between grad classes (while studying in Paris) I'd stroll to the corner boulangerie (bakery) and study the Clafoutis assortment with curiosity and excitement. There was the plain kind which they called Flan (perhaps a distant cousin to the Spanish dessert bearing the same name), cherry, blueberry, pear, etc.
Unlike most French desserts, this recipe doesn't require any butter or egg separation or beating the eggs and sugar "until a ribbon forms." It's simple. Through the-ingredients-in-a-blender-and-then-pour-into-a-dish-and-bake-it kind of simple. It does, however, have to bake for a good hour or so. A word to the wise: if you are using canned cherries as I did, be sure to thoroughly drain and dry off the cherries before putting them in. Otherwise, your consistency may be a little too runny and your custard won't set as well.
Here's my final product. Not bad, eh?
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