Well, it's still cherry season and, expensive as they are, I can't help but buy them by the bag. Hot as it is, I turned on the oven yesterday to bake clafoutis to use some of the cherries up.
This recipe is Dynise Balcavage's from her Urban Vegan cookbook. I trust her in all things francophile.
I've been to France twice, but have never had clafoutis. Dynise describes it as a cross between pudding and cake. I baked mine for about 57 minutes before it stopped jiggling in the pan, and then it sets up even more as it cools. It's pretty simple to make, though I'm still not entirely sure I baked it long enough. Nevertheless, it's delicious. The cherry/vanilla flavor is so refreshing, as well as slightly tart compared to the sweeter, pudding-y inside. Real nice chew, too, from the burst of cooked fruit and the thin crust that forms on the bottom of the pan.
Maybe I should have held off on baking this until Bastille Day, or maybe I will bake another one.