Fresh Cherry Clafoutis
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Cherry clafoutis is original from France, and it's usually made with unpitted cherries, which gives the clafoutis almond flavor during the baking. But nowadays we always pit the cherries in order to eat it easier later on, so you can add a little bit almond extract, which will definitely give your clafoutis almond taste without worrying about the pits from the cherries!
|2||cups||cherries||well washed, pat dry and freshly pitted*|
|3||tablespoons||almonds||sliced or slivered, slightly toasted, optional|
|1||x||powdered sugar||for serving*|
Preheat the oven to 350℉ (180℃).
Whisk the flour, salt, eggs and sugar until smooth.
Add the milk, almond and vanilla extract. Whisk until smooth.
Butter a 9 by 9-inch or 10 by 7-inch baking dish, or a pie plate.
Add the cherries, almonds if using and sugar into a bowl, toss until well mixed.
Spread the cherries and almonds if using evenly into the baking dish.
Pour the batter into the baking dish.
Bake for about 45 minutes or until lightly browned and puffed, and a toothpick inserted into the center comes out clean.
Cool on a wire rack.
The clafoutis puffs in the oven as it bakes, but it collapses once it's out of the oven.
Dust the powdered sugar on top.
Serve hot, warm or at room temperature.
First published: 2011-08-09 last updated: 2015-02-09