My favorite clafouti recipe to-date is one from the Joy of Baking website, but I'm always intrigued to try other variations and of course KAF rarely steers me wrong. Just a thought on the pitting dilemma -- try NOT pitting them. I know this seems kind of crazy, but as the pits bake they leak out an absolutely amazing almond-ish flavor. You need to be cautious when you eat (kind of like when eating fish with bones) but I think it's worth it. Plus no time spent pitting the cherries! There's kind of an old wives legend that the pits are poisonous, but do a little googling and you'll find that you'd have to eat absolutely obscene amounts of stone fruit pits before you were in danger. I look forwards to trying this recipe after my next grocery store visit! Caitlin, that's very interesting. In fact this is how the dessert is made in France - complete with pits. But it never occurred to me they were there for flavor - of course! I may have to try this next time. Thanks for the good info - PJH

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