Sour Cherry Clafoutis

Ingredients

• 2 cups fresh or jarred sour cherries, pitted
• 3 large eggs
• 1/2 cup granulated sugar
• 1 cup whole milk
• 1/3 cup heavy cream
• 1/2 cup all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 tsp salt
• 2 tbsp unsalted butter for the pan
• Powdered sugar for dusting

Instructions

1. 1

   Preheat oven to 375°F (190°C). Butter a 10-inch cast-iron skillet or ceramic baking dish generously.

2. 2

   Arrange cherries in a single layer in the buttered dish.

3. 3

   In a blender, combine eggs, sugar, milk, heavy cream, flour, vanilla extract, almond extract, and salt. Blend for 30 seconds until completely smooth.

4. 4

   Let the batter rest for 5 minutes so bubbles subside.

5. 5

   Pour batter gently over the cherries.

6. 6

   Bake for 35–40 minutes until the clafoutis is puffed, golden at the edges, and set in the center with a slight wobble.

7. 7

   Cool for 10 minutes — it will deflate slightly, which is normal.

8. 8

   Dust heavily with powdered sugar and serve warm directly from the dish.