Ingredients
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12 ounces large fresh pitted cherries or 12 ounces frozen cherries, thawed and drained
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1/4 cup sugar
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3 tablespoons all-purpose flour
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1 pinch salt
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3 large eggs, plus
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3/4 cup whole milk
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1/4 teaspoon almond extract
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4 teaspoons cognac or 4 teaspoons brandy
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confectioners' sugar, for sprinkling
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1 egg yolk
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3 tablespoons sliced almonds
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2 tablespoons roasted sliced almonds, for garnish
Instructions
- Preheat over to 375°F.
- Butter four 1-cup capacity ramekins, or custard cups.
- In a small bowl, toss the cherries with 2 tbsp of the sugar, then divide evenly among the ramekins (or custard cups) In a food processor, combine the almonds, the remaining sugar, the flour, salt, eggs, egg yolk, milk, and almond extract.
- Process about 30 seconds,or until the almonds are ground and the mixture forms a smooth batter Pour the batter over the cherries, dividing equally.
- Top each serving with 1 tsp cognac, or brandy, and bake 35 minutes, or until puffed and brown.
- Let cool until warm (they will sink slightly).
- Sprinkle with confectioners' sugar and garnish with toasted almonds, if desired.
- Serve warm.
- NOTE: To make one large dish of clafouti instead of individual servings, pour the batter into a buttered 2-quart baking dish and cook 45 minutes.
- Serve by spooning clafouti into individual dessert dishes.