1. Clafoutis Put the almonds, flour, salt and sugar into a food processor and whizz for a few seconds to blend. Add the egg, egg yolks and cream and blend to a smooth batter, scraping down the sides of the bowl once or twice. Tip into a jug or bowl, cover and refrigerate for 24 hours.
2. Preheat the oven to 190°C. Stone the cherries and pat them dry if they’re juicy. Rub the inside of a large ovenproof sauté pan or gratin dish, about 23-25cm in diameter (or small individual petit fours tartlet cases), with softened butter.
3. Scatter the cherries over the base of the pan or dish. Stir the batter in the jug and pour over the cherries.