One of my favourite French desserts is a Clafoutis. It's usually made with cherries, and the question is whether to leave the stones in or take them out! I've read that leaving them in adds flavour, but I don't like finding stones in my dessert so I always take them out. I like to add some vanilla extract too.
So for the Clafoutis you need:
500g cherries [stoned]
100g caster sugar
20g butter [to butter dish]
icing sugar to dust
Preheat oven 180C/gas5 Grease a 23cm flan dish
In a bowl sprinkle 50g of the sugar over the cherries and leave aside.
Break the eggs and beat them together. Add the flour, rest of the sugar, a tspn of vanilla extract and the milk. Beat well to make a batter. Add a pinch of salt.
Put the cherries in a layer in the base of the dish and pour over the batter. Bake for 35-40 mins till set.
When cool, sift some icing sugar over the top.
My daughter in law helped me. You can use other fruit such as apricots, plums or apples. I love the contrast between the cherries and the smooth batter. It has just a hint of vanilla.