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Cherry-Almond Clafoutis

by Joanne Weir

read reviews (6)

This rustic French dessert (a bit like a puffy oven pancake) is easy to make: Just mix up the batter, pour it over the cherries, and bake until golden-brown. Serves six.

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sweet cherries kirsch almonds more more

3 cups small fresh sweet or sour cherries (about 1 lb.), pitted
1-1/2 Tbs. kirsch (cherry brandy)
1/3 cup sliced almonds
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.

nutrition information (per serving):
Calories (kcal): 300; Fat (g): 13; Fat Calories (kcal): 120; Saturated Fat (g): 6; Protein (g): 8; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 39; Polyunsaturated Fat (g): 1.5; Sodium (mg): 105; Cholesterol (mg): 130; Fiber (g): 3;

photo: Scott Phillips

From Fine Cooking 105 , pp. 84

May 6, 2010

user reviews

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by Coachbo, 7/3/2010Made it last night for friends. Everyone loved it and wanted the recipe.It was easy to prepare and looked great for the presentation. I baked it at 350 degrees for the full time and didn't have dark edges. I will make this again, and again, and...

by TheMomChef, 6/22/2010Outstanding dish, even though it was a trifle overcooked (needs a lower temperature). Read my full review at: http://themomchef.blogspot.com/2010/06/cherry-almond-clafoutis-from-fine.html

by Buttercnut, 6/21/2010I prepared this last evening and it was fabulous. I did top it with whipped cream! I do agree with another reveiwer that you may want to lower the temp. to 350 after the 15 minutes. I noticed the outside edges getting too dark during the cooking process but let it go as this was my first "clafoutis." It won't be my last I can assure you! Everyone loved it and it was so easy.

by IL, 6/12/2010The final product was overcooked and deep brown after 25 min in the oven, even though the custard did not seem to be done. I verified with Larousse Gastronomique and sure enough, I should have left the oven at 350 degrees for the duration. Next time, I'll use double or triple the amount of almond extract and kirsch as the flavour just did not come through. Our guests enjoyed the fresh cherries as a change from the traditional dried fruit.

by Cindy_47, 6/4/2010This was easy to make and delicious. It tasted great warm and at room temperature. It did not hold up well overnight in the fridge, so definetly something you want to eat right after you make it. I used a 9 inch pie plate, it was too small, definetly need to use a larger size dish or reduce amount of liquid, and cherries, it made for too thick of a custard.

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