Cherry Clafoutis

Featured Item

Okanogan Cherries

FOR ONE 8-10 INCH CLAFOUTIS TO SHARE

Mise en Place

• 1 c Milk

• 1/4 c Heavy Cream

• 2/3 c Sugar (divided)

• 1/2 c Toasted almonds

• 2-3 c Cherries

• 3 eggs

• 1 tsp Almond extract

• 1/2 tsp Salt

• Butter for baking dish

• 1 c Flour + pinch for baking dish

Guidelines

1. Preheat oven to 375 F.

2. Butter an 8-10 inch cake pan or cast iron skillet, sprinkle with flour and tap out the excess, leaving it dusted with flour.

3. Pit the 2-3 cups of cherries and mix in a small bowl with 1/3 cup of the sugar, set aside.

4. In a blender combine the batter; flour, milk, heavy cream, almond extract, salt, and remaining 1/3 cup of sugar. Blend on high for one minute.

5. Place 1/2 the toasted almonds in the cake pan and then the cherries, pour the batter over the cherries & almonds.

6. Sprinkle the remaining almonds on top and bake in the center rack of the oven for 30-45 minutes.

7. When the custard has puffed up to a golden hue and its top and edges have become a deep shade of tan with pops of cherries, it’s ready!

8. Careful not to open the oven and check on her multiple times during cooking or you’ll loose the lift.

9. Remove from oven, let cool a few minutes, sprinkle with powdered sugar and serve with whipped lavender cream.