Cherry Clafouti

Yesterday while I was busy in the kitchen, I was saying loud , that it is ages ago I baked something sweet anf I heard someone ( hubby) loudly saying from the living, thank god for that.
Yeah he is more a savoury fellow that a sweet fellow, well foodwise ;-)

So I thought I will post this Cherry Clafouti which I made 2 months back and forgot to post .
This is one sweet hubby loved as it is not that sweet and I served with whipped cream which he loves.
Clafoutis, sometimes in Anglophone countries spelled clafouti, is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.

A traditional Limousin clafoutis contains pits of the cherries. According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.
Info thanks to Wiki

The Original recipe I got from here

Ingredients:
1 pound fresh Bing cherries, pitted
1/2 cup plus 2 teaspoons sugar ( I added less sugar)
1/4 cup plus 1 Tablespoon Kirsch (cherry brandy) or Amaretto
8 Tablespoons (1 stick) unsalted butter, at room temperature
2 large egg yolks
1 large egg
1 teaspoon almond extract
1/2 cup unbleached all-purpose flour, sifted
1/4 teaspoon ground cloves

Preparation:

In a small bowl, toss the pitted cherries with 2 teaspoons of the sugar and 1 tablespoon of the Kirsch. Set aside.

Adjust an oven rack to the lowest shelf and preheat the oven to 400 degrees F. Butter a 9-inch round Pyrex baking dish.

Place the remaining 1/2 cup sugar and the butter in a small bowl. Using an electric mixer at medium speed, cream the mixture until light and fluffy, about 5 minutes. Beat in the egg yolks and egg, 1 at a time, at 1-minute intervals, scraping the sides of the bowl occasionally. Reduce the speed to low. Blend in the almond extract and the remaining 1/4 cup kirsch. The mixture will look curdled.

Mix the flour and ground cloves and add all at once, scraping the sides of the bowl again. Increase the speed to medium low and mix until the batter is smooth, approximately 30 seconds longer. Take care not to overmix. The batter will have the consistency of thick cream.

Place three-quarters of the cherries and their juices in the bottom of the baking dish. Spread the batter over the fruit. Arrange the remaining fruit on top.

Bake until the cake is golden brown and puffed, and a bamboo skewer inserted in the center comes out clean, 30 to 35 minutes.

Remove from the oven. Cool in the baking dish on a rack. Serve warm with whipped cream.
I made them in individual pans.