I had a Whole Foods coupon for a free pound of cherries, so I found this Williams Sonoma recipe. I've never made this dish before. Apparently the classic way to do it is to leave in the cherry stones, as they scent the clafoutis. Not having a cherry pitter, I decided to stick with tradition. These little guys were amazing fresh out of the oven with vanilla ice cream and crushed pistachios. My lucky roommate got to have one for breakfast!