CHERRY CLAFOUTIS (for six)
3 cups pitted fresh, black, sweet cherries or sour cherries in season (If fresh cherries are not available use drained, canned, pitted Bing cherries, or frozen cherries, thawed and drained)
½ cup plus 1 tablespoon granulated sugar
4 large eggs
1 cup whole milk
½ cup all-purpose flour
¼ teaspoon salt
3 tablespoons unsalted butter, melted and cooled
2 tablespoons kirsch
½ teaspoon vanilla extract
1/8 teaspoon almond extract
powdered sugar for garnish
1. Put a rack in the middle of the oven and preheat oven to 400*. Butter a 12 inch cast iron skillet or a shallow 2 quart baking dish.
2. Toss cherries with 1 tablespoon sugar and spread evenly in skillet or baking dish.
3. Combine eggs, milk, flour, salt, butter, kirsch, extracts, and remaining ½ cup sugar in a blender and blend until smooth. Pour batter over cherries.
4. Bake clafoutis until puffed and golden, 35 to 45 minutes. Cool slightly on a rack (clafoutis will sink as it cools) and serve warm, dusted with confectioners’ sugar.
from The Gourmet Cookbook