Okay… to keep the Olympic theme going, we went to France for dessert tonight.  I picked up the cherries at work today on a whim, and they ended up being the perfect end to the day!  I actually make clafoutis fairly regularly, but this is the first time I ever made one with cherries!  It was way-good!

The original recipe came from Bon Appetit magazine…

Cherry-Almond Clafouti

  • 1/2 cup whole almonds (about 2 ounces)
  • 1 1/4 cup whole milk
  • 1 tbsp plus 1/2 cup sugar
  • 8 oz dark sweet cherries, pitted, halved (about 2 cups)
  • 3 large eggs, room temperature
  • 1/2 tsp almond extract
  • pinch of salt
  • 1/4 cup all purpose flour
  • Powdered sugar

Blend almonds in processor until ground but not pasty. Transfer to small saucepan, add milk and bring to simmer. Remove from heat; let steep 30 minutes. Pour through fine strainer, pressing on solids to extract as much liquid as possible. Discard solids in strainer.

Preheat oven to 375F. Butter 10 inch diameter glass pie plate, sprinkle with 1 tbsp sugar. Scatter cherries evenly over bottom of dish.

Using electric mixer, beat eggs, almond extract, salt, and remaining 1/2 cup sugar in medium bowl until well blended. Add strained almond milk and beat to blend. Sift flour into egg mixture and beat until smooth. Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 minutes. Cool completely.