Cherry Clafoutis

Preheat oven to 350° F. Butter a 10 by 10 inch gratin dish with 1 tablespoon of the butter, and then dust with a bit of flour to coat the bottom and sides of the dish. Tap the dish to remove excess flour.

Melt remaining 2 tablespoons butter. In a medium mixing bowl, combine eggs, half-and-half, heavy cream, Grand Marnier, and melted butter. Using a small knife, slice vanilla bean down the middle and scrape out the tiny seeds. Discard the bean or save it for another purpose, and add the seeds to the egg mixture.

In a separate medium mixing bowl, combine almond flour, all purpose flour, sugar, salt, and stir to blend. Add dry ingredients to wet ingredients and whisk until just incoroporated.

Spread cherries into the prepared baking dish (possibly cut side down). Pour batter over the cherries. Bake until clafoutis is golden brown and just firm, with a sponge-like texture, about 45 minutes. Remove from oven and let cool for 10 minutes before serving. Garnish, if desired, with confectioners’ sugar and toasted almonds.