1/2 pound fruit (fresh cherries are traditional)
ΒΌ cup plus 2 tablespoons unsalted butter
1/4 cup granulated sugar
1/4  cup almonds, ground to a fine powder (almond flour)
2 eggs
2/3 cup milk
1 tsp vanilla extract or almond extract
Powdered sugar (optional)

You will also need:
Paring knife
Small saucepan
8-in gratin dish
Mixing spoon

Preheat the oven to 400oF.

Cut the large fruit into quarters and set aside.

Melt the butter in a small saucepan over low heat. Remove from the heat and brush melted butter over the sides and bottom of an 8-inch round gratin dish to coat well. Set the remaining butter in the saucepan aside.

Pour the sugar into the buttered dish, turning it to coat thoroughly with sugar. Empty the excess sugar into a mixing bowl. Put the flour, almond powder and a pinch of salt into a mixing bowl and blend well. Add the eggs and beat into the dry ingredients with a whisk. Stir in the milk. Add the extract.

Warm the saucepan containing the remaining butter over low heat until it turns light brown. Pour it into the batter and blend thoroughly.

Arrange the fruit in the bottom of the prepared gratin dish. Pour the batter evenly over the fruit. Bake in the preheated oven for 40 minutes.

To test for doneness, insert the tip of a knife in the clafoutis. If it comes out clean, the clafoutis is cooked.

Cool for 10 minutes and dust with powdered sugar, if desired.

If preparing in advance, remove the clafoutis from the oven and set aside in a cool place. It is best served warm, not hot. Place in a low oven for about 10 minutes just before serving so that it is just slightly warm when served.

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