I prepared a Cherry Clafoutis and a Pear Flaugnarde as part of our Coronado 3rd of July parade buffet.
Slightly adapted from Barefoot in Paris: Easy French Food You Can Make at Home
1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
1/4 teaspoon kosher salt
2 tablespoons brandy
1 lb. fresh cherries, pitted
1/4 cup sliced blanched almonds, lightly toasted
Preheat the oven to 375 degrees F.
Butter a 9-10 inch glass pie plate or baking dish, and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and brandy. Set aside for 10 minutes.
Meanwhile, pit the cherries. Arrange the cherries, in a single layer, in the baking dish. Pour the batter over the cherries and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and toasted almonds.
For Pear Flaugnarde: Substitute 2-3 firm Bartlett pears in place of the cherries. Peel, quarter, core, and slice the pears, and arrange the slices, in a single layer, slightly fanned out, in the baking dish.