- 2 tablespoons unsalted butter
- 2½ cups (12 oz) cherries, stemmed and pitted
- 3Â large eggs
- 1 cup whole or 2% milk
- ¼ cup heavy cream
- ½ cup plus 2 tablespoons granulated sugar, divided
- ½ cup all-purpose flour, spooned into a measuring cup and leveled off
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- Confectioners’ sugar, for dusting (optional)
- Drizzle of Balsamic Vinegar (try the Cinnamon Pear, Cherry or Vanilla)
- Preheat the oven to 375°F and set an oven rack in the middle position.
- Melt the butter in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. (Alternatively, if you don’t have the right skillet, melt the butter in the oven in a 2-quart baking dish.) Swirl the butter so that it coats the sides the pan. Place the cherries in an even layer in the skillet (or baking dish).
- In a blender, combine the eggs, milk, cream, ½ cup of the sugar, the flour, salt, vanilla extract, and almond extract. Mix on medium speed until smooth and well combined. Pour the batter over the cherries.
- Bake for 20 minutes, then remove the clafoutis from the oven and sprinkle evenly with the remaining 2 tablespoons of sugar. Place back in the oven and continue baking until just set and golden brown, 25 to 30 minutes more. Note that clafoutis will wiggle just a bit when done, but a toothpick or knife inserted into the center should come out clean. Let cool on a rack for about 30 minutes, then drizzle with balsamic & dust with powdered sugar (if using). Serve directly from the pan.
