One of my favourite summer desserts is cherry clafoutis. Especially those made with the best tastiest ripe cherries that are available in the summertime, makes this dish delicious and almost breathtaking.
Raymond Blanc, owner and chef of 2 Michelin starred restaurant/hotel Le Manoir, near Oxford, UK, shares on his website some of his best recipes. One of them is a recipe that belonged to his mother and is the recipe for the clafoutis.
It is not difficult, it just takes some time as you have to pit the cherries and make some beurre noisette (hazelnut coloured butter) and the cherries need at least 2 hours to marinade. But as Raymond mentions in the recipe, the best way to make this dish is with help of family/friends.
Enjoy and let me know how it turned out!!!!!
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