I am a much better cook than I am baker, so I love it when I can make an impressive sounding dessert without needing any serious pastry skills. A cherry clafoutis fits the bill perfectly. It sounds like it takes a lot of effort, and well, it doesn’t. I recently contributed for the Bountiful Baskets Rainier Cherry case and this recipe used my last remaining bit of those delightful little fruits. You could substitute any other cherry (a clafoutis is traditionally made with black cherries) or many other types of fruit. If you use another fruit, the correct name for this dish will be a flognarde, also impressive and kind of funny too.
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