Cherry-Almond Clafouti
This almond and cherry clafouti is a delightful dessert that combines the nutty flavor of ground almonds with the sweet juiciness of dark cherries. The creamy almond-infused custard creates a luscious texture that perfectly complements the burst of fruity flavor in every bite. Served dusted with powdered sugar, this clafouti is sure to impress your guests with its elegant presentation and irresistible taste.
— Constant Cookbook
Ingredients
- 1/2 whole almonds (about 2 ounces)
- 1 1/4 whole milk
- 1 plus 1/2 cup sugar
- 8 dark sweet cherries, pitted, halved (about 2 cups)
- 3 large eggs, room temperature
- 1/2 almond extract
- Pinch of salt
- 1/4 all purpose flour
- Powdered sugar
Instructions
- Blend almonds in processor until ground but not pasty. Transfer to small saucepan; add milk and bring to simmer. Remove from heat; let steep 30 minutes. Pour through fine strainer, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
- Preheat oven to 375°F. Butter 10-inch-diameter glass pie dish; sprinkle with 1 tablespoon sugar. Scatter cherries evenly over bottom of dish.
- Using electric mixer, beat eggs, almond extract, salt, and remaining 1/2 cup sugar in medium bowl until well blended. Add strained almond milk and beat to blend. Sift flour into egg mixture and beat until smooth. Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 minutes. Cool completely.
- DO AHEAD Can be made 6 hours ahead. Let stand at room temperature.
- Lightly dust clafouti with powdered sugar and serve.
Yield
Makes 6 servings
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