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.
The Montmorency cherry is the most popular sour cherry in America. They are named for the Montmorency forest in France, where they were first cultivated in the 18th century.
Plump, firm-fleshed Montmorency cherries are at their peak in July and work well in an all-American cherry pie.
Montmorency is also a culinary term that may or may not signal the presence of cherries in many dishes, from cherry-based ice creams and tarts to Duck Montmorency, made with Bordeaux-poached cherries. A classic garnish called Montmorency is an artichoke heart stuffed with balls of potato and glazed carrot.
