Really, It Doesn't Look Quite As Gory Covered With Whipped Cream

The cherry clafouti, as requested. It looks like something from a medical museum in this shot, I'm afraid, which is why I chose not to post it on the 4th. But you insisted... just imagine it covered with whipped cream.

Here's the recipe, again by request:

Cherry Clafouti *

1 TB unsalted butter
1 1/4 cup fresh cherries, halved and pitted (she calls for just 1 cup, but that looked kind of sparse)
2 extra-large eggs and 2 extra-large egg yolks (I use 3 large eggs and 1 large egg yolk to no perceptible adverse effect).
1/2 cup superfine sugar (I've used regular sugar, though it's nice to have superfine sugar around for drinks & shortbread)
Pinch salt
1/4 ts ground cinnamon
1/4 ts nutmeg
1 1/2 ts vanilla extract
Seed scrapings from the inside of a vanilla bean (I'm sure it's better with this, but I've never bothered)
1/2 cup unsifted flour
2 TB unsifted cake flour (I just use 2 extra TB of regular flour... I never have cake flour lying around)
1 1/3 cups milk
whipped cream or crème fraîche (or vanilla ice cream)

Heat oven to 375℉.

First - put the butter in a 6-cup ovenproof baking dish. She says to smear softened butter, but I've forgotten to soften it and just melted it, and it wasn't the end of the world.

Then scatter the cherries in a layer over the butter.

Place the eggs, egg yolks, sugar, salt, cinnamon, nutmeg, vanilla, flour, milk, and heavy cream in the food processor or blender & cover. In a food processor, process ingredients until a batter is formed, scrape down the sides and then process again for a second or two. In a blender, blend on high speed for 45 seconds to 1 minute until a smooth batter is formed.

Pour the batter over the cherries. Bake the clafouti on a rack in the middle of the preheated oven for 15 minutes; reduce the oven temperature to 350℉, and continue baking for 20 minutes longer or until puffed & set.

Transfer the clafouti to a cooling rack. Let stand 3 or 4 minutes. Sift confectioner's sugar generously over the top (or don't - I don't). Spoon portions of the clafouti onto dessert plates and serve immediately with whipped cream or creme fraiche. (You can serve it later; it just falls and looks a little weird shown above, but if you mound enough whipped cream onto it no one will notice.)

* From Fruit Desserts by Lisa Yockelson. Sorry re the antiquated measurements all you sophisticated old world metric-users.

** Weird, Firefox has I Ching characters. See? ☴