Bon Appetit Cherry Clafouti

One of my favorite times of the year is when berries are in season. I remember going with my mom to pick blackberries and cherries, and eating them brings back warm memories. My two boys have a bad habit of eating all the berries I buy before I make my recipes, so I am always trying to find new recipes that they will eat, instead of just the berries. The June issue of Bon Appetit magazine had a recipe for cherry clafouti that looked like a delicious way to use fresh fruit.

I had a hard time finding fresh or frozen cherries in my area. The major superstore in my area, has no frozen or fresh cherries this year and only one of my local grocery stores had them in stock. The remainder of the ingredients are basic and easily found at my local store. I used a 10 inch spring form pan, instead of the individual ramekins, my kids don't do well with individual servings. This recipe goes together quickly, my oldest son was able to help me prepare this while I was also prepping dinner one night.

I was a bigger fan of this recipe than the rest of my family. My two boys weren't interested and only ate a bite. The taste of the fresh berries was good out of the oven, but after sitting overnight in the fridge my husband thought that it tasted a little too egg oriented. I think using the ramekins might have worked better, making the edges more crisp and the center more set. This recipe would work well to use an abundance of fresh fruit, especially if guests were coming over and it would be consumed immediately.

For the recipe go to Bon Appetit Cherry Clafouti .