1 1/2poundsdark sweet cherries, pitted (and thawed if frozen)
Pinch of salt
1tablespoon cherry brandy, or kirsch (optional)
powdered sugar, optional (for serving)
Preheat the oven to 400°F.
Butter an oval or round baking dish and place the cherries in it. (Make sure they are pitted! You don't want to chomp on a pit when you eat it!).
Sift the flour and salt into a small bowl. Beat the eggs and sugar in a large bowl, until it is creamy, then fold in the flour and salt mixture.
In a saucepan, warm the milk slightly over low heat. Stir the milk and cherry brandy into the egg mixture. Beat well until the batter is smooth. Pour the batter over the cherries.
Bake for 30 minutes until the batter is set and somewhat golden.
Serve warm or at room temperature. Cherry clafouti is traditionally served dusted with powdered sugar.
Makes 6 servings.
Fresh cherries can taste a little bland. Add 1-2 drops almond extract to improve the flavor, if desired.The kirsch or cherry brandy is optional but adds great flavor.If you use a harder fruit like apples in this dessert make sure they are baking apples (some, like red delicious don't bake well).