Cherry Clafouti

From Martha Rose Shulman's Feasts and Fetes

1 pound dark cherries
1 cups low fat milk
5 Tbs. honey or sugar
3 large eggs
1 Tbs. vanilla extract
tsp. almond extract (optional)
Pinch of salt
2/3 cup flour
1 Tbs. butter for the pan
1 Tbs. brown or white sugar topping (optional)

Preheat the oven to 350 degrees. Butter a 12 in. tart pan or 2 quart baking dish.

Pit the cherries. Save the juice from the pits.

Mix together the milk, honey or sugar, cherry juice, eggs, vanilla and salt in a blender or mixer. Add the flour and blend until smooth.

Pour batter over the cherries and toss to coat the cherries well. Pour into baking dish.

Bake 45 min to 1 hour, until puffy and brown and a knife comes out clean. Sprinkle on optional topping. Clafouti will fall when cooling. Serve warm or room temperature.

Serves 8.