Look what we found at the farmer's market - cherries! The variety available right now is Brooks which have a crisp texture and a nice flavor. I decided to use them to make clafouti - a classic French dessert. I buttered and sugared some mini cast iron dishes, scattered fresh halved cherries in them and poured a batter on top. I baked them at 375F for 20 min. The batter puffed dramatically, they looked gorgeous and tasted great! I paired them with a vanilla creme anglaise and whole cherries poached in Zinfandel. Chef Tuohy loved the dessert and we may put it on the menu but only if we can bake it to order. By the way, the Creme de Violette I mentioned in the previous post is great sprinkled on fresh cherries!