Clafoutis is a baked cherry dessert that originated in the Limousin region of France.

Start by placing whole cherries in a shallow buttered dish. Top the cherries with a thick pancake-like batter, then bake the dish and serve it warm with a dusting of powdered sugar. (Don't make extra; clafoutis becomes simultaneously soggy and rubbery when refrigerated.)

Clafoutis is traditionally made with unpitted cherries—purists believe the pits impart an extra almond-ish flavor—though modern cooks often pit the fruit before cooking. Nontraditional fruits such as apples, pears, clementines or berries also work.

Recipe: Cherry Clafoutis (Barbara Kafka Dessert Anthology)
Recipe: Cherry And Nectarine Clafoutis