The Pits

…have been removed from these cherries and this is the result. This is the worst of my five attempts at clafoutis this week, but a helpful case study in what happens when you pit your cherries. The juice leaks out and stains the custard, plus the cherries deflate and the skins end up looking all shriveled and wrinkly. It’s nothing horrible, a cherry tart that looked this way would be acceptable, but a clafoutis can look — and taste — much better.