Clafoutis aux cerises

Very timely. Cherries are here in late June and into July. Clafoutis is a classic French dessert, topped with icing sugar or it can be served with a dollop of whipping cream or ice cream. Start by heating your oven to 350 degrees F and greasing a 9 inch baking dish with a liberal amount of butter.

You will need:

One and a half cups of pitted cherries, then halved (the original recipe calls for cherries with pits, but one could lose a tooth – so I go with pitted)
4 large eggs
3/4 cup milk
1/2 cup sugar
1 cup all-purpose flour
1/2 teaspoon fine salt
1 tablespoon amaretto or 1 teaspoon almond extract

Spread the cherry halves on the bottom the dish.
Blend the eggs and sugar, then add the milk, flour, salt, and amaretto/extract. Pour the mixture over the cherries.
Bake for 45 minutes or until the mix is set.

Serve at room temperature, sliced as you would a pizza, with icing sugar (or with whipping cream or ice cream – the one above got ice cream).