I’m not a great fan of deserts; however, cherry clafoutis is an exception. We look forward to buying fresh cherries and making this delicious tart which is just cherries steeped in Kirsch (a cherry liqueur) and baked in a dense custard with almond meal. Yesterday we caught up with one of the local truffle farmers and bought one almost as big as a tennis ball (I’ll add a picture to the gallery). It smells incredible! Almost half is in the fridge infusing butter for a pasta sauce tomorrow night – the rest is destined either for mashed potato or scrambled eggs, or perhaps both!
