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You won't believe how easy it is to make this dessert!
4 cups pitted fresh cherries, about 1 pound 1 ½ tablespoons Kirsch 1/3 cup sliced almonds 1 ½ tablespoons unsalted butter 1 cup milk ¼ cup heavy cream 1/4 cup plus 1 tablespoon sugar 3 eggs ¼ teaspoon almond extract 2/3 cup all-purpose flour, sifted Pinch of saltConfectioner's sugar to garnish
Preheat an oven to 350F.
Place the cherries in a bowl and add the Kirsch. Toss together and set aside, tossing periodically, for 30 minutes.
In the meantime, place the almonds on a baking sheet and toast in the oven, turning occasionally, until light golden, 3 to 4 minutes. Remove and set aside. Using ½ tablespoon of the butter, butter a 2 quart baking or gratin dish.
In a blender or food processor, combine the milk, cream, ¼ cup of the sugar, eggs, almond extract, flour and salt. Process until frothy, 3 minutes. Drain the cherries and add any liquid from the bowl to the batter. Process just until mixed. Pour enough of the custard to coat the bottom of the dish and set the remainder aside.
Place the baking dish in the oven and bake until the batter is set, 5 minutes. Remove from the oven and arrange the cherries on top of the cooked batter. Pour the remaining batter over the top. Sprinkle the toasted almonds and remaining 1 tablespoon sugar onto the top of the clafoutis. Dot the surface with bits of the remaining 1 tablespoon butter. Bake the clafoutis until it is puffed, golden brown and a knife inserted into the center comes out clean, 35 to 40 minutes.
Remove from the oven, transfer to a rack and let cool 15 minutes. Serve hot or room temperature.
To serve the clafoutis, spoon onto individual serving plates, dust with confectioner’s sugar and serve.
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