Think of this dish as the most perfect brunch showstopper. Traditionally it is made with black cherries with their pits. Like meat cooked bone-in, it's said that the pits impart flavor when baked. I say forget the pits - it's an accident waiting to happen. Clafoutis is best served hot right out of the oven, when it's golden brown and puffy. I have been known to sneak the leftovers and snack on them later in the day. It can be baked in a 9-inch cast-iron pan or 2-quart baking dish. Either one works well. Prior to baking, butter the pan and dust with granulated sugar.
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