Cherry Clafoutis
Cherry Clafoutis
Blakely Trettenero
1. 2 cups pitted cherries, cut in half
2. 2 tablespoons slivered almonds
3. 3 eggs
4. 3/4 granulated sugar
5. 1 tablespoon brown sugar
6. 1/4 teaspoon salt
7. 1/2 cup all-purpose flour
8. 1 cup whole milk
9. 3/4 teaspoon almond extract
10. 1 teaspoon vanilla extract
11. Powdered sugar (optional)
Instructions
1. The hardest part of this recipe is removing the pits from the cherries. I don’t have a cherry pitter, so I just get the pits out the old-fashioned way. I cut the cherries in half, twist the two halves to expose the pit, and take my knife and cut it out
2. Preheat your oven to 350 degrees
3. In a 9-inch buttered and floured pie pan, add the fresh cherry halves and slivered almonds
4. In a bowl, whisk together the eggs, sugars, salt, flour, milk, almond extract and vanilla extract until completely smooth. Pour the batter over the cherries and almonds and put in the oven
5. Let the clafoutis cook for 35-45 minutes depending on your oven.
6. Take the clafoutis out of the oven and let it cool slightly. Dust with powdered sugar and serve.
About Blakely Trettenero
Blakely Trettenero, host of the Everyday Gourmet with Blakely (www.gourmetwithblakely.com) and Hungry for Travels (www.hungryfortravels.com) websites, is a graduate of Le Cordon Bleu College of Culinary Arts in Orlando, Florida. She is a world traveler, having visited more than 30 countries, and is becoming a frequent guest on TV.
