This is a slightly doctored version of Julia Child’s recipe. I know, I’m fiddling with a classic, but almond and cherries go together just too well (hence a little Amaretto in the mix). I’m also “country-ing” up the thing by adding some brown sugar. Note that in another divergence from the original, I suggest that the cherries be left intact, not pitted. Pit them if you wish, but the end product won’t be as appealing, either to taste or to look at. And anyway, what’s a little pit-spitting among friends?
10 ounces (1 1/4 cups) milk
2.5 ounces (1/3 cup) white sugar
2.5 ounces (1/3 cup) light brown sugar
2 teaspoons vanilla
splash of Amaretto or 1/2 teaspoon almond extract
1/8 teaspoon salt
2.5 ounces (1/2 cup) flour*
1 pound (3 cups) cherries with pits left in
powdered sugar for dusting
Preheat oven to 350. Wash cherries and pull off any stems. In a blender or food processor, combine the milk, sugars, eggs, vanilla, salt and flour. Process until homogenous. Pour cherries into a 9″ cast iron skillet or 8-cup baking dish. Gently pour the batter into the dish. Don’t worry if the batter is deeper than the circumference of the cherries, they’ll float. Bake for 45 minutes to an hour until the clafoutis is browned and slightly puffed. Allow to cool, sprinkle with powdered sugar and serve.
* For an even more interesting flavor and texture, replace half of the wheat flour with almond flour or ground almonds.