Cherry Clafouti

• 1 quart Bing or Queen Anne cherries, about 1 pound, stemmed and pitted
• 1/4 pound, plus 1 tablespoon, unsalted butter
• 3 eggs
• 3/4 cup sugar
• 3/4 cup all-purpose flour, sifted
• 1/2 teaspoon vanilla extract
• 1/2 pint heavy cream, lightly whipped (optional)

1. Preheat the oven to 350 degrees.
2. Evenly coat a glass or porcelain 10-inch pie pan with one tablespoon of butter.
3. Melt the remaining butter in a saucepan and reserve.
4. In a medium-sized bowl, beat the eggs with the sugar until the mixture is thickened and a light lemon color.
5. Add the butter, flour and vanilla and beat until thoroughly blended.
6. Set aside for 15 minutes.
7. Place the cherries over the bottom of the buttered pan.
8. Pour the batter evenly over the cherries and bake for 40 minutes or until golden and puffy.
9. Serve warm with the lightly whipped cream.

bing, butter, eggs, sugar, flour, vanilla, heavy cream

Taken from cooking.nytimes.com/recipes/7170 (may not work)