Cherry Clafoutis – a classic French dessert. I have always been inspired by French cooking, as so many others are. Certainly, it is always a great learning experience to tackle one of the classics like this. (I will master that soufflé one day as well!) So seeing as it is Summer and cherries are in season, I decided to pick some up at the market and give this a try.
Traditionally made with the pits in, I decided to omit them for making it easier to eat. Interestingly, the cherry pits add an almond flavor – hence I added some almond extract. Cherries and almonds have always gone well together, its in their nature… hehe.
This dessert has a great flavor and an interesting, almost flan like texture. I served mine warm with some almond infused whipped cream and it was fantastic! You can also serve it cold the next day as well. Stay tuned for more cherry recipes coming soon…
Yield: 8 servings
- 3/4 cup all purpose flour
- 1 cup sugar seperated into 3/4 cup and 1/4 cup
- a pinch of salt
- 1 and 1/2 cup whole milk
- 4 eggs
- 1 and 3/4 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 and 1/2 to 2 cups pitted cherries depending on size
- some powdered sugar for dusting