Cherry Almond Clafoutis (French pudding-cake)

A recipe sent to me by a friend.

Cherry-Almond Clafoutis

"Clafoutis is a French dessert, half pudding and half cake; very easy to
prepare. Fresh cherries are the classic filling; however, if these are not
available, use canned tart cherries, (not pie filling), figs, prunes, or
halved dried apricots. Nut Warning - Almonds and Almond extract. Eliminate
these ingredients from the recipe if you have an intolerance to nuts."

12 ounces large fresh pitted cherries or frozen cherries, thawed and
drained
1/4 cup sugar
3 tablespoons sliced almonds
3 tablespoons all-purpose flour
1 pinch salt
3 large eggs, plus
1 egg yolk
3/4 cup whole milk
1/4 teaspoon almond extract
4 teaspoons cognac or brandy (optional)
confectioners' sugar, for sprinkling
2 tablespoons roasted sliced almonds, for garnish (optional)

Traditional Clafoutis is made with un-pitted cherries (some purists think that the cherry pits add to the flavor as the Clafoutis is baked - but for most people it's a tooth-breakage risk to leave the pits in). Much easier to eat if you remove the pits out of the cherries!
Look for Bing cherries that are very dark red, almost black.

1. Preheat over to 375 degrees F.
2. Butter four 1-cup capacity ramekins, or custard cups.
3. In a small bowl, toss the cherries with 2 tbsp of the sugar, then divide evenly among the ramekins (or custard cups) In a food processor, combine the almonds, the remaining sugar, the flour, salt, eggs, egg yolk, milk, and almond extract.
4. Process about 30 seconds, or until the almonds are ground and the mixture forms a smooth batter Pour the batter over the cherries, dividing equally.
5. Top each serving with 1 tsp cognac, or brandy, and bake 35 minutes, or until puffed and brown.
6. Let cool until warm (they will sink slightly).
7. Sprinkle with confectioners' sugar and garnish with toasted almonds, if desired.
8. Serve warm.
9. NOTE: To make one large dish of clafoutis instead of individual servings, pour the batter into a buttered 2-quart baking dish and cook 45 minutes.
10. Serve by spooning clafoutis into individual dessert dishes.