- 1 tbsp. unsalted butter, softened
- 1 ¼ cups milk
- 6 tbsp. sugar
- 2 tbsp. kirsch
- 1 tbsp. vanilla extract
- 6 eggs
- Kosher salt, to taste
- ¾ cup flour
- 3 cups peach
- Confectioners' sugar, for dusting
- Heat oven to 425°. Grease a 9″ cast-iron skillet or baking dish with butter; set aside. Combine milk, sugar, kirsch, vanilla, eggs, and salt 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 evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners' sugar before serving.