Clafoutis follows the model of every simple European housewife’s dessert: Make a batter, pour it over some fruit, bake. Cherry is the best, I think. A little kirsch accentuates the flavor of the cherries.
Beat the eggs with the brown sugar and flour. When the mixture is smooth, whisk in the milk. Add the almond extract and the kirsch. Pour the batter over the fruit.
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