Cherry clafouti for one, baked in the toaster oven on a hot summer evening.
Everything was guesstimated in classic (not)recipe form, but I based everything off of one egg, then equal parts heavy cream, milk, flour, and sugar and a glug of cherry liqueur.
Whisk the batter together, then pour over pitted cherries in a small dish. Bake for about 15 minutes at 425°, then covered and baked for another 10 minutes at 350°, or until the batter is set. Drizzle with lemon juice, powdered sugar, and a grate of fresh nutmeg before serving.