Tuesday, January 30, 2018

Cherry Almond Clafoutis #KitchenMatrixCookingProject

I almost didn't participate in the Kitchen Matrix Cooking Project this week.  I have been trying to eat a little more healthy food and a little less dessert around here.  This is not easy for someone who has absolutely no will power.  I find it is best to just not have temptation staring me in the face.

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
3 eggs
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

A Collection of Clafoutis


  1. Love it with the ice cream! Mine was ready in 40 minutes, but I used a square metal cake pan, so maybe that made a difference. I'm so glad you had dinner guests so you could enjoy a piece!

    1. I think the half and half may have made a difference as well but I'm not sure why.


I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.