Butter and dust with flour the mold or individual dishes, shaking off any excess

Wash and make dry the cherries , then pit them.

put on paper-towel while you prepare the clafoutis mixture.

Preheat the oven to 200°C( 400°F)heat static heat.

Melt the butter and leave to cool.

Sift the flour and add the almond powder, sugar and salt.

Mix all together.

Create a "well " in the center of these dry ingredients and break the eggs into it.

Mix with a whisk, working in circles from the center outwards.

Don't over-whisk, just smooth out the mixture.

Add the milk and cream then stir.

Add the melted butter and kirsch or liquid vanilla.

Stir until you have a well combined texture.

Place the pitted cherries in the dish (es) and gently pour over the clafoutis mixture.

Bake for about 40 minutes .

The clafoutis should be golden-brown and a skewer stuck into it should come out dry.

15 minutes before the end of cooking time, sprinkle with brown sugar or granulated sugar and leave to brown.

Remove from oven and put it on a wire rack.

The cherry and almond clafoutis will deflate a little bit,so don't be alarmed.

let it cool down before serving.

you can keep it for up to two days in the fridge.

you will notice that It cuts very well.

You can dust it with a little powdered sugar for decoration if you like, but don't bother.

The clafoutis is really very good.