While I chose to pit the cherries in this dish for the ease (and dental comfort) of my guests, some serve it “pits in”. The logic is that the pit impart a deeper flavor to the dessert, I thought the fresh summer cherries did just fine all on their own.
1 1/4 pounds fresh sour cherries, pitted or 1 pound frozen sour cherries, thawed and drained
1/2 cup plus 1 TBSP sugar
4 large eggs
1 cup whole milk
1/2 cup all-purpose flour
1/4 tsp salt
3 TBSP unsalted butter, melted and cooled
2 TBSP Brandy or Kirsch
1/2 tsp vanilla extract
1/8 tsp almond extract
Put a rack in the middle of the oven and preheat oven to 400 degrees. Butter a shallow 2 quart baking dish.
Toss cherries with 1 Tablespoon sugar and spread evenly in baking dish.
Combine eggs, milk, flour, salt, butter, brandy, extracts and remaining 1/2 cup of sugar in a blender and blend until smooth. Pour batter over cherries.
Bake clafouti until puffed and golden, 35-45 minutes.
Cool slightly on a rack (clafouti will sink as it cools) and serve warm.
*For a nice garnish, serve the clafouti dusted with powdered sugar.