Brandied Cherry Clafouti Recipes

CHERRY CLAFOUTIS

Steps:

• Preheat oven to 350 degrees F. Generously butter the bottom of a 9 or 10 inch round or oval baking dish. (I use a pie dish.)
• Arrange cherries evenly around on bottom of dish.
• In a blender, add all remaining ingredients: eggs, sugar, milk, flour, vanilla, almond extract and salt. Blend until smooth.
• Pour the batter over the cherries and sprinkle with the 2 Tablespoons sugar.
• Bake just until custard is set, about 35-45 minutes.
• Clafoutis is delicious served warm, room temp or cold.

CHERRY CLAFOUTIS

Steps:

• Preheat oven to 350 degrees. Place sliced almonds in a single layer on a rimmed baking sheet. Toast until they are fragrant, about 5 minutes. Transfer to a wire rack to cool. Use 1 tablespoon melted butter to coat six 4 1/2-by-1 3/4 inch round baking dishes, and set aside.
• Place flour, 2/3 cup sugar, salt, and almonds in the bowl of a food processor fitted with the metal blade; pulse until mixture is finely ground. Transfer to a medium bowl. Add eggs, egg yolks, 3/4 cup cream, vanilla scrapings, and lemon zest, and whisk to combine. Place in refrigerator, and let rest 30 minutes.
• Place cherries in a medium bowl; add kirsch, if using, and let macerate 30 minutes. Divide among dishes. Whisk remaining butter into batter; pour batter over cherries, and place dishes on a rimmed baking sheet. Bake 20 minutes. Sprinkle with remaining sugar; bake until tops are golden and bubbling, 15 to 20 minutes. Transfer to a wire rack to cool.
• Whip remaining 1/2 cup cream until soft peaks form. Serve clafoutis warm or at room temperature, topped with whipped cream.