In France they leave the cherry pits in; remove them to save on dental bills! Clafouti is effortless to make and quite versatile you can use whatever fruit is in season. I've used peaches, apricots, plums, pears, and figs to make clafouti and they are all delicious.
Clafouti is as easy as making pancakes! It will puff up quite a bit when it is baking and then collapses as it begins to cool down, so don't be disappointed; it's science! You can serve it warm or at room temperature; I like it best the day it’s made.
Spring has gone along with the local cherries. Now I'm happy to welcome in the local peaches. It's easy to go crazy for luscious peaches at the farmers markets. I want to buy every peach variety I taste. We had the most wonderful White Strawberry peaches. This heirloom variety is the most beautiful shade of light chartreuse inside. I can't bring myself to do anything with them other than eat them out of my hand. Bera Farms had these little beauties, and now the Red heaven and June Pride peaches are taking their place at the market.
The evenings are still cool in Napa. For a special meal at this time of year I turn to my favorite meat—lamb. This winter I worked on creating a lamb dish that was delicious and nearly effortless. Lamb shank an underrated hero, has thankfully risen from a lowly peasant meal. In an Italian cookbook I found a recipe for cooking lamb in parchment paper. The recipe used lamb shoulder which I changed to lamb shanks making it more unctuous and deepened the flavors by making a moist rub with lots of fresh herbs to marinate the shanks in for a couple of days before cooking.