Instructions:

Cherry Clafouti

1 1/4 cups milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
2/3 cup sifted flour
3 cups black cherries*, pitted
1/3 cup granulated sugar
Confectioners' sugar (for garnish)

*Use fresh black, sweet cherries in season. Otherwise, use drained, canned, pitted bing cherries.

Preheat oven to 350 degrees F. Butter a 2-quart ovenproof baking dish, 1 1/2 inches deep.

Place milk, sugar, eggs, vanilla extract, salt and flour in blender. Cover and blend at high speed for 1 minute.

Pour a 1/4 inch layer of batter into the prepared baking dish. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat. Spread the cherries over the batter and sprinkle on the sugar. Pour on the remaining batter and smooth the surface with the back of a spoon. Place in middle position of oven and bake for about 55 minutes to 1 hour. The Clafouti is done when it has puffed and browned and a needle or knife plunged into its center comes out clean.

Sprinkle top with confectioners' sugar just before serving.

Serves 6 to 8.