Clafoutis is a dish we prepare on my Foodie Trips to Provence. Traditionally it is made with fresh cherries which are abundant in the region, but I often make it with other stone fruit like plums, peaches, apricots or nectarines. It is also great with berries, pears or fresh figs. It can be prepared in a large baking dish or in small individual-sized ramekins, while usually thought of as a dessert, it also makes a nice breakfast dish.