Ingredients

• 18 ounces fresh cherries, pitted, or one 16-ounce package frozen unsweetened pitted dark sweet cherries, thawed, drained
• 1 tablespoon plus 1/2 cup sugar
• 1 teaspoon cornstarch
• 1/3 cup all purpose flour
• 1/4 cup almonds, toasted
• 4 large eggs
• Pinch of salt
• 1 cup whole milk
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Powdered sugar

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Instructions

1. Preheat oven to 325°F. Generously butter shallow 1 1/2-quart glass or ceramic baking dish. Combine cherries, 1 tablespoon sugar and cornstarch in medium bowl; toss to coat. Arrange cherries in bottom of prepared dish. Blend flour and almonds in processor until nuts are finely chopped. Whisk eggs, salt and remaining 1/2 cup sugar in large bowl to blend. Whisk in flour mixture. Add milk, butter, lemon peel, and vanilla and almond extracts; whisk until smooth. Pour custard over cherries.
2. Bake clafoutis until set in center and golden on top, about 55 minutes. Cool slightly. Sprinkle powdered sugar over and serve warm.