Fresh or frozen cherries can be used in this classic French dessert, which combines characteristics of pudding and custard and, in this case, has a nice almond flavor.
Ingredients
18 ounces fresh cherries, pitted, or one 16-ounce package frozen unsweetened pitted dark sweet cherries, thawed, drained
1 tablespoon plus 1/2 cup sugar
1 teaspoon cornstarch
1/3 cup all purpose flour
1/4 cup almonds, toasted
4 large eggs
Pinch of salt
1 cup whole milk
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Powdered sugar
Directions
Preheat oven to 325°F. Generously butter shallow 1 1/2-quart glass or ceramic baking dish. Combine cherries, 1 tablespoon sugar and cornstarch in medium bowl; toss to coat. Arrange cherries in bottom of prepared dish. Blend flour and almonds in processor until nuts are finely chopped. Whisk eggs, salt and remaining 1/2 cup sugar in large bowl to blend. Whisk in flour mixture. Add milk, butter, lemon peel, and vanilla and almond extracts; whisk until smooth. Pour custard over cherries.
Bake clafoutis until set in center and golden on top, about 55 minutes. Cool slightly. Sprinkle powdered sugar over and serve warm.
