May 24, 2010 Not much of a story behind this one
There isn’t much of a story with this post… I knew I had to update my blog, and I was leafing through a magazine and found this recipe. Nevertheless, the results were extremely satisfying: the clafoutis was so easy, and really good. It’s not very sweet, and would be perfect at a brunch.
Cherry-Almond Clafoutis, Fine Cooking Magazine*
1-1/2 Tbs. kirsch (cherry brandy)
1/3 cup sliced almonds
1-1/2 Tbs. unsalted butter (1/2 Tbs. softened, 1 Tbs. cut into small pieces)
1 cup whole milk
3 oz. (2/3 cup) unbleached all-purpose flour, sifted
1/4 cup plus 1 to 2 Tbs. granulated sugar
1/4 cup heavy cream
3 large eggs
1/8 tsp. pure almond extract
1/8 tsp. table salt
Position a rack in the center of the oven and heat the oven to 350°F.
In a large bowl, toss the cherries and kirsch. Set aside, tossing periodically, for 30 minutes.
Meanwhile, scatter the almonds on a baking sheet and toast, turning occasionally, until light golden, 3 to 4 minutes. Set aside. Increase the oven temperature to 400°F.
Grease a shallow round 11-inch quiche or gratin dish with 1/2 Tbs. of the butter.
Combine the milk, flour, sugar (1/4 cup for sweet cherries; 5 Tbs. for sour), cream, eggs, almond extract, and salt in a stand mixer fitted with the whisk attachment (or in a bowl, if using a hand mixer). Mix on medium speed, to aerate, for 5 minutes. Drain the cherries and stir the liquid into the batter.
Arrange the cherries in the dish and pour the batter over the top. Bake for 15 minutes. Sprinkle the toasted almonds and remaining 1 Tbs. sugar on top and dot the surface with pieces of the remaining 1 Tbs. butter. Bake the clafoutis until puffed and golden-brown, and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
Transfer to a rack and let cool for 30 minutes. Serve warm or at room temperature, spooned onto individual serving plates.
*I made a few minor-ish adjustments to the recipe: I omitted the brandy, and I swapped almond extract for vanilla.