The Cherries are finally ripe and ready to harvest. My bees are certainly earning their keep pollinating the fruit trees around here. The trees are packed with fruit! I’m taking advantage of these ripe cherries by making an Almond-Cherry Clafoutis. I actually really hate picking berries or cherries and avoid it as much as I can, but when I want a fresh dessert, I will pick the fruit.
Originating in the Limousin Region of France, the Clafoutis is a very simple dessert and very French in nature. Traditionally, the cherries used are not pitted to give the batter an almond flavor by releasing the chemical Amygdalin found in the pits and the same chemical present in almond extract. In my recipe, I pitted the cherries and added the extract along with almond flour. In my opinion, it’s easier to eat a dessert without large seeds…
1 Pound of Fresh Cherries
1 Cup of Cream
1 Cup of Milk
1/2 Cup of Sugar
1/4 Cup of Almond Flour
1/2 tsp. of Almond Extract
1/3 Cup of Slivered Almonds
1/8 tsp. of Salt
Pit the Cherries if desired. Butter and Sugar each baking dish you are using. Layer the fresh Cherries in the baking dish. Combine eggs, sugar, almond flour, extract and salt in a mixing bowl. Incorporate Milk and Cream. Fill Each dish with the batter and finally top with slivered Almonds. Bake at 350 degrees F for 40 minutes, or until the batter has set.
Serve with Cream as a dessert or enjoy it for breakfast.