Image by scazza_
This French dessert is made the traditional way, with unpitted cherries for extra flavor. If this idea unsettles you, don’t hesitate to use pitted ones.
1 tbsp. butter
1 tbsp. vanilla extract
6 tbsp. sugar
1 1⁄4 cups milk
2 tbsp. kirsch
3⁄4 cup flour
3 cups black cherries, pitted or unpitted
Confectioners’ sugar (optional)
1. Preheat oven to 425°. Generously butter a 9″ cast-iron skillet or baking dish. Combine vanilla extract, eggs, sugar, milk, kirsch, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.
2. Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners’ sugar if you like.