This rustic fruit dessert recipe by David Lebovitz is made with pitted cherries and served in Le Creuset stoneware. Using a cherry-pitting tool is essential to keep fingers and counters from staining. David Lebovitz’s Cherry Clafoutis 1 1/4 pounds (570g) sweet cherries 3 large eggs, at room temperature 1/2 cup (70g) all-purpose flour 1 teaspoon vanilla extract 1/8 teaspoon almond extract 1/2 cup (100g) plus 3 tablespoons (45g)sugar 1 1/3 cup (330ml) whole or lowfat milk Softened butter, for preparing the baking dish Preheat the oven to 375ºF (190ºC). 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. It’ll take about 45 minutes.
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