Cherry-Berry Clafoutis

4 tablespoons butter
1 teaspoon vanilla extract
3 large eggs
1 cup milk or half-and-half
3/4 cup granulated sugar
1/2 cup flour
2 tablespoons dry sherry (or brandy, or orange juice)
1/4 teaspoon salt
1 pint pitted sweet cherries (such as Bing, Van, Lambert or Rainier)
1 pint fresh berries (such as raspberries, Marionberries or blueberries)
2 tablespoons brown sugar
Vanilla ice cream, for serving (optional)

Preheat oven to 350 F. Butter an 8-inch, round or square cake pan. Melt the butter over medium heat and gently cook until golden-brown. Remove from heat and whisk in the vanilla. Let cool.

In a medium bowl, whisk together the eggs, milk, granulated sugar, flour, sherry, salt and cooled butter.

Layer the cherries and berries in prepared pan. Sprinkle and lightly toss them with the brown sugar. Pour prepared batter over fruit and bake in preheated oven for 30 to 40 minutes, or until puffed and lightly browned. Let cool slightly. Serve warm, with the vanilla ice cream if desired.

Makes 6 to 8 servings.


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