Clafoutis (clah-foo-TEE) has to be one of the most fun pastry words to say, right up there with croquembouche (crow-kem-BOOSH) and pithivier (pee-tee-vee-YAY). Those French pastry chefs certainly know how to name their pastries. A clafoutis is composed of a pancake-like batter poured over fruit (traditionally, unpitted cherries, though most people these days make it with pitted fruit) and baked until custardy and poufy. My dear friend and fellow chef Denise Drower Swidey, who was the first employee I hired when I was pastry chef at Rialto, presented this clafoutis to me as a wedding gift. She said she was nervous about giving it to me, but she shouldn’t have been. Christopher and I devoured the whole thing that evening in lieu of dinner. Eating it reminded me how much I appreciate the simplicity of rustic French country desserts. The tartness of the plums melds beautifully with the creamy texture of the batter, and the plum juice caramelizes on top to make an irresistible treat.