there's a reason it's a classic

Have you ever eaten clafouti? It's delectable and ridiculously easy. You pretty much mix up this crepe-like batter, pour it over fruit and bake it. The classic recipe calls for cherries, but because they have such a short season, Ina recommends pear. I've made it her way a few times and she's right, pear is wonderful. But since we are smack in the middle of cherry season, I decided to give them a go. Oh, they are perfection. The batter is rich, like custard so little bursts of cherry cut it nicely.

Cherry Clafouti, from Ina Garten, ever so slightly adapted
3 eggs
6 T flour
1 1/2 c heavy cream
2 t vanilla extract
1 t lemon zest
1/4 t salt
2 T kirsch
1/2 lb cherries, pitted and sliced in half

Pre-heat the oven to 375

Butter a 10" round dish and sprinkle with sugar
In the bowl of an electric mixer, beat the eggs and sugar until light and fluffy
On slow speed, add the flour, cream, vanilla, lemon, salt and kirsch. Allow to sit for 10 minutes.
Place the cherries into the bottom of the pan, and pour the batter over them. Bake for 35-40 minutes until set. Serve warm or at room temperature.