Clafoutis

1 tbsp. unsalted butter, softened

1 ¼ cups milk

6 tbsp. sugar

2 tbsp. rum

1/2 tsp salt

zest of one lemon

1 tbsp. vanilla extract

1/4 tsp cinnamon

6 eggs

1/2 tsp salt or to taste

¾ cup all purpose or Gluten-free flour mix (I use Cup 4 Cup) 

3 cups pitted black cherries, sliced plums, or blackberries

Confectioners' sugar, for dusting

Heat oven to 425°. Grease a 9″ cast-iron skillet or baking dish with butter; set aside. Combine all the ingredients except the flour and fruit in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

 Pour batter into buttered skillet, then distribute cherries or other fruit evenly over top. Bake in the center of your oven until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of the clafoutis, about 25 minutes. Let cool a little and dust with confectioners' sugar before serving. It may be served lukewarm or chilled the next day. Whipped cream can be offered on the side.  Serves 8-10