Very Cherry Clafoutis

1 cup “pitted” cherries
2 cage-free brown eggs (extra-large) – room temperature
¼ cup all-purpose flour
¼ cup organic whole milk – room temperature
¼ cup granulated sugar
¼ cup heavy cream
1½ teaspoons vanilla extract or 1 vanilla bean
1 teaspoon unsalted butter (grass-fed preferred)

Place the oven rack in the middle.

Fully butter a 7-inch tart dish before evenly adding the cherries to the dish (leave space between the cherries).

Blend with an electric mixer (or food processor) the milk, sugar, eggs, cream, and flour. Add the vanilla extract or the vanilla bean (simply scrape the beans out). The goal is to blend the lumps away and have a smooth batter. Carefully pour the batter over the cherries, and keep the cherries from clustering together (maintain the space between them).

Place the dish in the oven and bake until puffy in appearance and golden brown (approx. 25 to 30 minutes).

This beautiful clafoutis may be served hot, warm, or at room temperature. Sprinkling a little powdered sugar on top is always a nice touch.

Diva Tip:

• Epicureans, you can substitute many different fruits for this clafoutis. Try raspberries or blueberries (pitting not required) and pears or peaches work well, too.