FRENCH CLAFOUTI

1.     Grease a skillet with an all metal handle.

2.     Remove cherry pits with cherry pitter.  Work over sink or paper towels to protect surface from juices.

3.     Cut each nectarine in half, then cut half with pit in quarters so you can lift out pit.  Cut all into even wedges.  Mix batter; pour in skillet; arrange fruit , top with almonds.  Bake.

½ lb. Sweet cherries          1 tsp. Vanilla

2 medium nectarines          ¼ tsp. Almond extract

sugar                               4 large eggs

2 cups half & half             2 Tbsp. Sliced almonds

2/3 cup flour

ABOUT 2 ¼ HOURS BEFORE SERVING:

Preheat oven to 350.  Grease 10” skillet.

Stem & pit cherries.  Cut nectarines into wedges.  In small bowl, toss nectarine wedges with 1 Tbsp. Sugar.

In large bowl, with wire whisk or fork, beat 1/3 cup sugar with half & half and remaining ingredients except almonds until smooth.  Pour batter into skillet.  Arrange nectarine wedges around edge and cherries in center.  Sprinkle with almonds.

Bake 40 to 45 minutes until top is golden and knife inserted in center comes out clean.  Serve warm.  Makes 8 servings.  Each serving about 240 calories.