Cherry Clafoutis
Sweet and sour cherries are in season at the Market! While it may be hard not to eat your cherries on the way home, saving them for this recipe is well worth it. I recommend not pitting your cherries for this recipe. Why? When baked, cherry pits lend a subtle almond-y flavor to the dessert. Vendor Patrick Ryan of Ryan’s Fruit describes his sour cherries as having a slight almond flavor. Alongside almond flour, almond extract, and the almond notes in the cherries, this recipe is a delightful combination of sweet, tart, and nutty. Enjoy it on its own or with a big scoop of ice cream.
Ingredients
1 1/4 pounds sweet and/or sour cherries
3 large eggs
1/4 cup almond flour
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 cup sugar
1 1/3 cup milk or milk substitute
Softened butter, for preparing the baking dish
Powdered sugar, for sprinkling after baking
Method
Preheat the oven to 375ºF. Smear a skillet or 2-quart shallow baking dish with butter.
Wash and stem cherries. You can remove the pits if you’d like or leave them in.
Add cherries in a single layer in the baking dish.
Mix eggs, flours, vanilla, almond extract, ½ cup sugar and milk together in a blender or whisk in a large bowl until smooth. The batter will be runny - that’s ok!
Pour the batter over the cherries.
Bake until the clafoutis is just set and golden on top (about 45 mins). A knife or toothpick poked in the center should emerge clean.
