Baking

Cherries are the fruit mostly used in Clafouti, but I often make it with plums, peaches, apricots or pears and it is just as delicious. Since fresh cherries aren’t yet in season, in this recipe I used frozen Sour cherries and fresh mango puree in the custard; I also substitute coconut milk for regular milk. The Clafouti came out golden brown and delicious. The combination of mango puree and coconut milk made the custardy batter thicker and not overly eggy. This easy and rustic French dessert will be a perfect ending for Mather’s Day dinner.

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