You could use a non-juicy fruit, such as apricots or bushberries, such as raspberries or blackberries, for this clafoutis. Other fruits, like nectarines, peaches, sour cherries, and plums may exude too much juice when baking.

• 1 lb to 1 1/4 lb fresh cherries, stems removed and pitted
• 3 large eggs, at room temperature
• 1 1/3 cup whole milk
• 1/2 cup plus 3 tablespoons sugar
• 1/2 cup all-purpose flour
• 1/8 teaspoon salt
• 1 tsp vanilla extract)
• 1/8 tsp almond extract
• butter for greasing the baking dish

Preheat the oven to 375F

Smear a 2-quart (2l) shallow baking dish liberally with butter.

Stem and pit the cherries. Lay them in a single layer in the baking dish.

In a standard blender, or using an immersion blender and a bowl, mix the eggs, flour, vanilla and almond extracts, ½ cup sugar, and milk together until smooth.

Pour the batter over the cherries and sprinkle the fruit and batter with the 3 tablespoons of sugar.

Bake the clafoutis until the custard is just set; a knife poked in the center should emerge relatively clean. In my oven, it took 25-30 mins. (Original recipe says: It’ll take about 45 minutes.)

Notes:

Serving: The clafoutis can be served warm, at room temperature, or cold. It’s traditionally not served with any accompaniment.

Storage: The Clafoutis can be made up to one day in advance, and refrigerated overnight.