Clafoutis is a great way to use up summer fruits. The fruit is baked in an egg custard which can be eaten warm or cold. I like to take cold clafoutis to picnics, as they make for a great open-air treat.
The secret to a really great clafoutis is to butter the baking dishes, and then sprinkle them generously with sugar. You see, the sugar will caramelize whilst baking and encase the clafoutis in a chewy caramel skin. Absolutely delicious!
You can make this clafoutis with lots of Luxembourgish ingredients: cherries, eggs, cream, milk and Kirsch can all be sourced from local producers. I cooked this recipe at the Foire Agricole in the Sou Schmaacht Letzebuerg tent to showcase the best of Luxembourgish ingredients.