This recipe is adapted from Taste.com.au.
3 large handfuls fresh cherries, pitted
1/3 cup ground almonds, sieved
1/3 cup caster sugar
1 1/2 tbsp Amaretto liqueur
1/2 cup flaked almonds
Pre-heat oven to 180˚C (350˚F)
Grease a 20cm (8") deep baking dish, into which add all the pitted cherries (retain a few if you like to stick into the top of the clafoutis half-way through cooking).
Add ground almonds and caster sugar into a mixing bowl, combine. Crack eggs into a jug and whisk then add the milk and Amaretto. Pour into the dry ingredients and stir to combine. Pour batter over the cherries and scatter the top with flaked almonds.
Bake in the oven for 30 minutes or until the filling is set. Serve warm with a dusting of icing sugar and whipped cream (optional).