This is based on the traditional French clafoutis (a dish of unpitted sour cherries baked in batter). When roasted, the pits release benzaldehyde, which gives it a slight almond flavour. We're using almond extract and removing the pits in this version to save our molars—and possibly a dentist bill!
Ingredients
- 1 lb washed and pitted cherries
- 2 tsp fresh lemon juice
- 1/4 tsp grated lemon zest
- Pinch of cinnamon
- 1/3 cup sugar
- 2 eggs separated
- 3 tbsp sugar
- 2 tbsp flour
- 1 tsp vanilla extract
- 1/4 tsp almon extract
- 1/3 cup cream
- Pinch of salt
- Powdered sugar
Instructions:
- Preheat oven to 350 degrees, and lightly butter a glass pie dish, or something that will hold the cherries loosely in a single layer. Arrange the cherries and sprinkle with lemon juice, zest, cinnamon and sugar. Bake until the fruit is tender (15 minutes) and stir once or twice.
- Bump up the oven to 375 degrees and drain the cooked cherries, reserving the juice in a small saucepan. Arrange the cherries as before at the bottom of your dish.
- Beat together the yolks and 1/3 cup of sugar until blended, beat in the flour, vanilla, almond extract and cream.
- Beat the egg whites with a pinch of salt until they form soft peaks. Stir a little of the whites into the batter, and then carefully fold in the rest. Next, pour the batter over the cherries in your dish, letting a little fruit show through the top.
- Bake for about 20 minutes until the batter has puffed and browned. While the clafoutis is baking, reduce the fruit juices to a thin syrup. When the clafoutis is done, dust with powdered sugar and serve with a drizzle of syrup.
Tip: Serve warm as a dessert, or eat in the morning for a lovely breakfast/brunch!
