Clafoutis

Clafoutis , sometimes spelled clafouti in Anglophone countries, is a French dish of fruit, traditionally unpitted black cherries, arranged in a buttered dish, covered with a thick but pourable batter, then baked to create a crustless tart. The clafoutis is traditionally dusted with powdered sugar and served lukewarm, sometimes with cream, as a dessert. It can also be served as a breakfast or brunch main or side dish. It originates in the Limousin region. One proposed derivation of the dish's name is from the Occitan clafotís, from the verb clafir, meaning "to fill" (implied: "the batter with cherries"). Another is that clafir comes from the old French claufir, meaning "to fix with nails," explained as the cherries having the appearance of nail heads. A traditional Limousin clafoutis contains both the flesh of the cherries and the nut-like kernels. Cherry kernels contain benzaldehyde, the compound responsible for the dominant flavour in almond extract. They also contain a small amount of amygdalin, a cyanogenic glycoside - a compound potentially capable of releasing cyanide if consumed, but non-toxic in small quantities.

Source: Wikipedia