This rustic French dessert is easy to make: Just mix up the batter, pour it over the cherries, and bake until golden-brown. The good thing about this recipe is you play around with not the cherries but the flavor. Use different nut or liquored or even the fruit. Isn't it amazing?
This recipe, serves six.
3 cups small fresh sweet or sour cherries (about 1 lb.), pitted
1-1/2 Tbs. kirsch (cherry brandy)
1/3 cup sliced alomonds
1-1/2 Tbs. unsalted butter (1/2 Tbs. softened, 1 Tbs. cut into small pieces)
1 cup whole milk
3 oz. (2/3 cup) unbleached all-purpose flour, sifted
1/4 cup plus 1 to 2 Tbs. granulated sugar
1/4 cup heavy cream
3 large eggs
1/8 tsp. pure almond extract
1/8 tsp. table salt
1-1/2 Tbs. kirsch (cherry brandy)
1/3 cup sliced alomonds
1-1/2 Tbs. unsalted butter (1/2 Tbs. softened, 1 Tbs. cut into small pieces)
1 cup whole milk
3 oz. (2/3 cup) unbleached all-purpose flour, sifted
1/4 cup plus 1 to 2 Tbs. granulated sugar
1/4 cup heavy cream
3 large eggs
1/8 tsp. pure almond extract
1/8 tsp. table salt
Position a rack in the center of the oven and heat the oven to 350°F.
In a large bowl, toss the cherries and kirsch. Set aside, tossing periodically, for 30 minutes.
Meanwhile, scatter the almonds on a baking sheet and toast, turning occasionally, until light golden, 3 to 4 minutes. Set aside. Increase the oven temperature to 400°F.
Grease a shallow round 11-inch quiche or gratin dish with 1/2 Tbs. of the butter.
Combine the milk, flour, sugar (1/4 cup for sweet cherries; 5 Tbs. for sour), cream, eggs, almond extract, and salt in a stand mixer fitted with the whisk attachment (or in a bowl, if using a hand mixer). Mix on medium speed, to aerate, for 5 minutes. Drain the cherries and stir the liquid into the batter.
Arrange the cherries in the dish and pour the batter over the top. Bake for 15 minutes. Sprinkle the toasted almonds and remaining 1 Tbs. sugar on top and dot the surface with pieces of the remaining 1 Tbs. butter. Bake the clafoutis until puffed and golden-brown, and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
Transfer to a rack and let cool for 30 minutes. Serve warm or at room temperature, spooned onto individual serving plates.
Bon Appetite
In a large bowl, toss the cherries and kirsch. Set aside, tossing periodically, for 30 minutes.
Meanwhile, scatter the almonds on a baking sheet and toast, turning occasionally, until light golden, 3 to 4 minutes. Set aside. Increase the oven temperature to 400°F.
Grease a shallow round 11-inch quiche or gratin dish with 1/2 Tbs. of the butter.
Combine the milk, flour, sugar (1/4 cup for sweet cherries; 5 Tbs. for sour), cream, eggs, almond extract, and salt in a stand mixer fitted with the whisk attachment (or in a bowl, if using a hand mixer). Mix on medium speed, to aerate, for 5 minutes. Drain the cherries and stir the liquid into the batter.
Arrange the cherries in the dish and pour the batter over the top. Bake for 15 minutes. Sprinkle the toasted almonds and remaining 1 Tbs. sugar on top and dot the surface with pieces of the remaining 1 Tbs. butter. Bake the clafoutis until puffed and golden-brown, and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
Transfer to a rack and let cool for 30 minutes. Serve warm or at room temperature, spooned onto individual serving plates.
Bon Appetite
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