CHERRY CLAFOUTI WITH KIRSH

4 tbsp butter, divided use
1 1/2 lbs dark sweet cherries, stemmed and pitted
2/3 cup flour
1/4 tsp salt
3 eggs, slightly beaten
1/2 cup sugar
1 cup milk
2 tbsp Kirsch
1/2 tsp vanilla

Preheat oven to 425 degrees F.

Melt 4 tbsp butter in the bottom of a buttered 10 inch quiche pan; reserve 2 tbsp. arrange the pitted cherries on the bottom of the buttered pan and set aside.

In a small bowl mix the flour and salt. In a large bowl beat the eggs with the sugar; add milk, kirsch and vanilla, and beat until well blended. Add the reserved melted butter, flour and salt, and beat again. Pour the batter slowly and evenly over the cherries so that they are not dislodged.

Bake for 5 minutes; reduce heat to 350 degrees and bake for 45-50 minutes (clafouti is firm, puffed and golden brown). Serve warm.

Servings: 6
Source: Fresh Fruit Desserts: Classic and Contemporary by Sheryl London and Mel London