Cherry Clafoutis
Take a bowlful of sweet red cherries, spread them over a layer of toasted almond and cover with a rich, luscious custard. Gently bake into a silky, rich dessert that’s utterly delicious, incredibly simple and perfect for easy entertaining!
Equipment
- Small, oval dish 12”x 8-¾” x 2” deep, or equivalent
- Cherry pitter
- Blender
Ingredients
- ¼ cup toasted slivered almonds
- 3 to 4 cups pitted cherries – enough to cover the bottom of the baking dish
- 1-½ cups half and half
- ¾ cup cup sugar
- 3 extra large eggs
- 1 tablespoon pure vanilla bean paste or extract
- 1 teaspoon pure almond extract
- ⅛ teaspoon kosher salt
- ⅔ cup flour
Instructions
- Preheat oven to 350-degrees.
- Lightly coat a deep-dish pie pan or small baking dish* with a cooking spray. Chop the almonds into small pieces and sprinkle across the bottom of the baking dish.
- Spread the cherries out over the almonds in a single layer.
- In a blender, add the half and half, the sugar, the eggs, vanilla and almond extract, kosher salt and the flour. Blend on medium-low speed about 30 seconds or until smooth. Pour over the cherries and almonds and bake in a 350-degree oven for 40 to 45 minutes or until golden around the edges and just set.
- Serve warm or room temperature. Refrigerate any leftovers.
Notes
A cherry pitter makes quick work of removing the pits from the fruit.
To toast the almonds, spread them out on a rimmed baking sheet and place them in a 350-degree oven for about 8 to 10 minutes, or until the are golden. Stir occasionally as they toast. You can toast a large batch and freeze them until needed.