I love cherries and they are always a special treat when they come in season. Last year I purchased the Oxo Good Grips Cherry Pitter after cherry season had ended and this was the first chance I had to use. It is a such a fabulous tool to have in the kitchen. I know that Alton Brown would tell me to avoid unitaskers, but this is one unitasker that will always have a place in my kitchen. I could also claim that it pits olives, but I never pit olives.
This was a very moist dessert and needed to be scooped out to serve. The recipe is from Simply Recipes, with some modifications. I skipped the almonds, but used both the amaretto and the almond extract, which gave it a stronger flavor that was a nice complement to the cherries. I doubled the recipe and used a 9 x 13 pan plus a 1 quart baking dish. I took this to work and it was greatly appreciated and gobbled down quickly. When make this again, I might include even a few more cherries.
adapted from Simply Recipes
2 cups of fresh sweet cherries, pitted
1 cup of sugar
1 tablespoon of brown sugar
1/2 cup of all-purpose flour
1/8 teaspoon of salt
1 cup of whole milk
2 teaspoons of Amaretto
3/4 teaspoon of almond extract
1 1/2 teaspoon of vanilla extract
1 Preheat the oven to 350F. Butter a 9 x 9 or 10 x 7 baking dish, preferably glass or ceramic. Toss in the cherries.
2 Whisk the eggs, sugars, salt, and flour together until smooth.
3 Add the milk, Amaretto, almond extract, and vanilla extract. Whisk until smooth. Pour into the baking dish.
4 Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. Serve.