Classic cherry clafoutis

Ingredients:

• 3 cups pitted cherries (450-700 g whole cherries)
• 2 tbsp. whiskey
• 1/4 tsp. Angostura bitters
• Butter, for greasing the pan
• 1.5 cups cream (10% fat)
• 4 large eggs
• 1/2 cup premium wheat flour
• 1/2 cup granulated sugar
• 1/2 tsp finely grated lemon zest
• 1/2 tsp finely grated orange zest
• 1/4 teaspoon fine salt
• 1 tbsp coarse sugar

Preparation:

1. Preheat oven to 190°C. Combine cherries, whiskey, and bitters in a bowl and let stand at room temperature, stirring occasionally, for about 30 minutes. Drain the liquid into a separate bowl. Grease a 25cm round baking pan with butter, then arrange the cherries in a single layer on the bottom.
2. In a large bowl, combine the cream, cherry liquid, eggs, flour, sugar, both types of zest, and salt. Pour over the cherries and place in the oven. Bake until the edges begin to pull away from the pan and the top is golden brown, about 45 minutes. Remove the clafoutis from the oven and sprinkle with coarse sugar. Turn the oven to broil and continue baking until golden brown, 1 to 3 minutes. Cool for 10 minutes.