Today, my wife, Teddy, made this delicious Clafouti (kla-foo-TEE), a traditional dessert from the Limousin region of France. During the peak cherry season it is often served as a breakfast dish. In France, the dish is often made without pitting the cherries because the pits are thought to enhance the flavor of the batter with a perfume faintly reminiscent of almonds. Whole cherries are also less likely to bleed into the batter.