А это такой французский десерт  Который даже можно кушать на завтрак:Cherry Clafouti RecipePrint OptionsPrint (no photos)Print (with photos)Traditional clafoutis recipes call for using cherries with their pits still in, which are supposed to lend some almond flavor to the dish. In this recipe the pits are removed, making the clafouti easier to eat, but you can do it either way.Ingredients2 cups of fresh sweet cherries, pitted2 tablespoons of slivered almonds3 eggs1 cup of sugar1 tablespoon of brown sugar1/2 cup of all-purpose flour, sifted1/8 teaspoon of salt1 cup of whole milk2 teaspoons of Amaretto -or- 3/4 teaspoon of almond extract1 1/2 teaspoons of vanilla extractPowdered sugar for dustingMethod1 Preheat the oven to 350F. Butter and lightly flour a 9X9 or 10X7 baking dish. Toss in the cherries and slivered almonds.2 Whisk the eggs, sugars, salt, and flour together until smooth. 3 Add the milk, Amaretto (or almond extract, if using), and vanilla extract. Whisk until smooth. Pour into the baking dish.4 Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve. Serves 6