Cherries, for some reason, inspire myth (when was the last time you heard a fairy tale about grapes or tangerines?). Of course, any food item that's been around so long -- reportedly there are several species of cherry pits in Stone Age digs in Switzerland -- is bound to show up in a few folk tales. Like the one about George Washington and his little hatchet. Or the one about cherries curing gout, arthritis, rheumatism and arteriosclerosis. (The cherry industry is said to be researching that one.)
Even cherries' own designated month -- February -- is based on )) the fanciful associations with Washington and St. Valentine, rather than the fruit's natural season (May-July). But cherries are available in some form all year, and from a nutritional standpoint, well worth eating: 1 cup of raw cherries has 90 calories and only 0.5 grams of fat and 3 milligrams of sodium. They're high in potassium and in vitamins C and A.
This recipe, from "Fresh Fruit Desserts," by Sheryl and Mel London (Prentice Hall, 1990, $22.95) can be made with either fresh or frozen pitted cherries. Pitting cherries can be tedious, the authors concede, but they suggest doing it in advance "preferably with a friend or lover." As for the clafouti, they introduce it this way: "This rustic, puffed sponge-like cross between a pancake and a souffle is of French origin, and the easiest fruit and egg combination to make."