I haven't given up goodies completely, just trying to control the amount that I shovel into my mouth. Then, as luck would have it, I had company for dinner on Saturday night. This meant I could make this delicious dessert, enjoy one slice, and not have leftovers sitting around calling my name afterwards. YAY
Not only was I excited to make this dessert for it's custardy, deliciousness but it also gave me an opportunity to play with a new kitchen gadget that I bought on my last visit to Sur la Table.
This nifty cherry pitter pits 7 cherries at a time. It made short work of this pound of cherries. Between using the pitter for this job and the blender for mixing the batter, this Clafoutis was prepped and ready to go in the oven in less time than it took the oven to preheat.
Best $10 I ever spent.
Bittman's recipe called for half heavy cream and half milk. I used purchased half and half. Bittman used pistachios but I chose to use almonds. Bittman also said you didn't have to pit the cherries if you didn't want. I don't know about you but I certainly didn't want any of my family or friends having to make an emergency visit to the dentist!
Bittman said this should bake in about 40 minutes but I found that it took closer to 70 minutes to be golden brown and set. That is one of the nice things about Bittman's book. It gives you a basic recipe and invites you to make it your own.
Sweet dark cherries and tender slivered almonds nestled in smooth silky custard, you can enjoy this dessert as is, you can top it with whipped cream or you can heat it slightly and serve it with ice cream. That's what I did and it was amazing!!
You will find links to the other Clafoutis recipes inspired by Mark Bittman below mine.
Cherry Almond Clafoutis
inspired by Kitchen Matrix by Mark Bittman
1 1/2 c. half and half
1/2 c. sugar
1/3 c. flour
1/2 t. almond extract
1 lb. sweet cherries, stemmed and pitted
1/4 c. sliced almonds
Place cherries into a pie plate that has been treated with baking spray.
Place half and half, sugar, eggs, flour and almond extract into a blender and mix until smooth. Pour over cherries. Sprinkle with almonds. Bake in a preheated 350* oven for 60-70 minutes, until golden brown and a knife inserted into the center removes cleanly. Print Recipe