Cherry Clafoutis

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1 TBS unsalted butter, softened

4 TBS powdered sugar, plus a sprinkle

1 TBS + 1/4 cup granulated sugar

2 cups (about 3/4 pound) mixed fresh Bing (or Rainier) cherries; stemmed, rinsed, drained on paper towels, pitted, and left whole (frozen pitted cherries are an easy alternative to use as well)

1 1/2 cups half-and-half

4 large eggs

6 TBS flour

5 TBS unsalted butter, melted

2 TBS sliced almonds

1 TBS honey

2 tsps pure vanilla extract

1/8 tsp salt

1 TBS kirsch (optional)

1 cup creme fraiche (optional)

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