Cherry Clafoutis

2 cups fresh sweet cherries, pitted

2 tablespoons blanched slivered almonds

3 large eggs

1/2 cup granulated sugar (can reduce to 1/4 cup)

1 tablespoon brown sugar

1/8 teaspoon salt

1/2 cup all-purpose flour

1 cup whole milk or 2%

3/4 teaspoon almond extract (can sub 2 teaspoons of amaretto)

1 1/2 teaspoons vanilla extract

Powdered sugar, for dusting

Preheat the oven to 350°F. Butter and lightly flour a 9 x 9-inch or 10 x 7-inch baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.

Whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the salt and flour until smooth. Then whisk in the milk, almond extract, and vanilla extract. Pour the batter into the baking dish over the cherries and slivered almonds.

Bake at 350°F for 35 to 45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking, and if the top is getting well browned, tent it loosely with aluminum foil. When you pull it out of the oven, it will wiggle a bit, which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.

When cool, dust the clafoutis with powdered sugar. Serve.

Yield: 6 servings