Preheat the oven to 375 degrees F. Butter an ovenproof dish, deep dish pie plate, or cast iron skillet (at least 1 1/2-inches deep).
Place eggs, 3/4 cup sugar, vanilla extract, almond extract, brandy, flour, and milk in a blender: puree till smooth.
In a mixing bowl, toss the cherries with the remaining 1/4 cup sugar. Place three-quarters of the cherries and their juices in the bottom of the baking dish. Pour the batter over the fruit; arrange the remaining cherries on top.
Remove from the oven and cool for 5 minutes before serving (cake will sink slightly). Sprinkle with powdered sugar over the top with a sieve. Serve the Cherry Clafouti warm.
Yield: About 6 to 8 servings.
Variation Ideas: Substitute other seasonal fruit (pears, apples, berries, plums) for the cherries if you like. When using very juicy fruit, increase the amount of flour in the recipe to from 2/3 to 1 1/4 cups.
* I like to substitute Amaretto liqueur because of it's almond flavor.
**Use fresh black, sweet cherries in season. Otherwise, use drained, canned, pitted Bing cherries or frozen cherries (thawed and drained).
Cherry Clafouti Recipe: https://whatscookingamerica.net/Cake/CherryClafouti.htm