Cherry Almond Clafoutis

Cherry Almond Clafoutis

This is a classic French recipe for Clafoutis or Clafouti (kla-foo-tee) a simple, baked, custardy, crepe-like dessert made with eggs and cherries. The leftovers serve as an incredibly special breakfast treat the next morning. Or vice versa.

Traditionally the pits are left in the cherries for the almond flavor they add. I opted to take them out for convenience… Instead toasting up sliced almonds to sprinkle over top.

Take advantage of all cherry season has to offer by making this! It’s sinfully easy aside from pitting the cherries. The batter is mixed in a blender, poured into a buttered cast-iron skillet or baking pan where the cherries and almonds are spread over top. It bakes up like a giant puffy pancake and deflates slightly as it cools. The aroma is thoroughly enticing and family members will be sure to ask “is it done yet?” Then sigh in anticipation.

The clafoutis is soft like pudding when warm and reminiscent of custard pie when cold. It straddles the border between sweet and savory. It’s rich, dense, creamy and just plain gorgeous studded with the succulence of fresh, ripe, black cherry gems. My family raved over it and I’m sure yours will too!

Cherry Almond Clafoutis

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Cherry Almond Clafoutis
(adapted from Saveur)

1/3 cup Sliced Almonds
1 tablespoon Butter
1 tablespoon Vanilla extract
6 Eggs
6 tablespoon Sugar
1 + 1⁄4 cups Milk
2 tablespoon Kirsch (optional, I omitted)
Pinch Salt
3⁄4 cup All-purpose or King Arthur White Whole Wheat flour
3 cups black cherries, pitted or unpitted
Confectioners’ sugar (optional)

1. Toast the almonds in a dry skillet over medium-low heat until they get a golden-brown color to them, tossing often. Set aside.

2. Preheat oven to 425° and generously butter a 9″ cast-iron skillet or baking dish. Combine vanilla extract, eggs, sugar, milk, kirsch, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

3. Pour batter into buttered skillet and evenly spread cherries over top then sprinkle with almonds.  Bake for about 30 minutes or until a toothpick comes out clean from center. Let cool for 10 minutes before serving. Dust with confectioners’ sugar and a dollop of whip cream if desired.

Print Recipe

Serves 8: 287 calories per serving without the kirsch or confectioners’ sugar
Weight Watchers Points: 6 per serving
Additional Nutritional Information found here

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Cherry Almond Clafoutis


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Comments

  1. Pegasuslegend says

    Well fresh cherries are my favorite, this really caught my eye, will have to try soon looks wonderful and so professionally done!

  2. Federica says

    This is an excellent combination, I like it very much. Your clafoutis looks delicious and very tempting dear, weel done ^__^

  3. Debbi Does Dinner He says

    Holy cow this sounds good! I don't blame you for taking the pits out. I so want just one bite! okay, maybe 2.

  4. Gera@SweetsFoodsBlog says

    Leftover of the Clafoutis? Are you kidding me? ;-) I can eat totally as dessert or for breakfast – certainly after my training!Love the photos!Have a great weekend,Gera

  5. BeadedTail says

    I had no idea what a clafoutis was but now I'm anxious to try it! This looks delicious!Headbutts to Moon!

  6. Raina says

    Wow! Sounds amazing. I love custard pie; so I know I would love this. The addition of the almonds makes it sound even better:)

  7. Kathleen says

    This sounds fabulous. I just bought some cherries at farmers market today. Now I know what I'll do with them!

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