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

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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