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1
Preheat the oven to 350F.
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2
Lightly butter a baking pan large enough to hold the cherries loosely in a single layer.
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3
Prepare the cherries and arrange them in the pan.
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4
Sprinkle with the lemon juice, zest, cinnamon, and sugar.
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5
Bake until the fruit is tender, about 15 minutes, stirring once or twice.
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6
Raise the oven temperature to 375F.
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7
Butter another gratin dish large enough to hold the cherries in a single layer, or use four individual gratin dishes.
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8
Drain the cooked cherries, reserving their juice in a small saucepan.
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9
Arrange the cherries in the bottom of the baking dish.
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10
Beat together the egg yolks and sugar until well blended.
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11
Beat in the flour, vanilla, almond extract, and cream.
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12
Beat the egg whites with a pinch of salt until they form soft peaks.
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13
Stir a little of the whites into the batter, and then carefully fold in the rest.
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14
Pour the batter over the fruit in the baking dish, letting a little fruit show through the top.
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15
Bake in the upper third of the oven for about 20 minutes, until the batter has puffed and browned.
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16
While the clafoutis is baking, reduce the fruit juices to a thin syrup.
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17
When the clafoutis is done, dust it with powdered sugar and serve warm with a drizzle of the syrup.
