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.
Flour for dusting the pan
½cupblanched whole almonds
6 large eggs
2cupspacked brown sugar
½teaspoonorganic almond extract
Splash of kirsch
Preheat the oven to 375°F. Butter and flour a 10- or 12-inch gratin dish or large cast-iron frying pan and arrange the cherries in the bottom. Scatter the blanched almonds evenly over 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.
Bake for 40 minutes, or until the top is nicely browned and a skewer inserted in the center comes out clean. Let cool, then dust with powdered sugar. Clafoutis tastes best at room temperature.