Cherries are in season now, paving the path for their stone fruit brethren. Even though they pair wonderfully with pork, I'm going to to use another protein, eggs, and construct clafoutis glory. Clafoutis is a classic French dessert, similar to a Dutch baby, but sweeter. When cherries aren't the fruit of choice, the dish's name changes to flaugnarde, which is excellent when made with plums, peachs, and pluots.
The first step is to flavor the cherries, in this case bing cherries, with booze. Traditionally the cherries are not pitted, but I'm vetoing extra crunch. Kirsch is a good cherry drowning agent, but I prefer a high quality amaretto. Once the cherries are deemed unconscious, the batter can be made.