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Recipes Fresh From The Farm

Cherry Clafouti

E. Marie

Serves 6

This is an old dessert ... my Grandma Lena used to make clafouti with all sorts of fruits, and my favorite was always cherry! Cherries are so sweet and bring back such wonderful memories of my childhood. It's still one of my favorite desserts - and I hope that it will be come one of yours during the cherry season!

  • 2 C. fresh cherries, stemmed & pitted
  • 1/4 C. sliced or slivered almonds
  • 3 eggs
  • 1 1/4 C. sugar
  • 1/2 C. flour
  • 1/8 t. salt
  • 1 C. milk
  • 2 t. Amaretto – or – 3/4 t. almond extract
  • 1 1/2 t. vanilla extract
  • powdered sugar for dusting

Preheat oven to 350 degrees. Butter and lightly flour a 9” x 9” baking dish. Toss in the cherries and slivered almonds.

Whisk the eggs, sugar, salt, and flour together until smooth.

Add the milk, Amaretto (or almond extract), and vanilla extract. Whisk until smooth. Pour into the baking dish.

Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it out of the oven ti will wiggle a bit. Place on wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool, dust with the powdered sugar, serve & enjoy.