Posted by fourclankitchen on September 3, 2010
Saturdays are my day to use up the excess food in my fridge. This morning I had to contend with the 3 lbs of cherries and some left-over strawberries that N had bought last week. I decided to try a cherry-strawberry clafoutis (cla foo tee). A clafoutis, like a buckle or a balzano cake is at that delicious interface between cake and custard that I love. As a result clafoutis recipes occupy the full range from nearly a custard to nearly a cake. The good news is that the entire spectrum (cake to custard) produces delicious results, no matter which way you tilt. I intend to try more variations of this breakfast treat/dessert and will continue to update as I settle on what I like best. The recipe below is only slightly adapted from Simply Recipes.
2 cups of fresh sweet cherries, pitted
½ cup strawberries, stemmed and cut into smallish pieces
2 tablespoons of slivered almonds
1 cup of sugar
2 tbs. butter
½ cup of all-purpose flour, sifted
1/8 teaspoon of salt
1 cup of 2% milk
2 tsp almond extract
1 ½ tsp vanilla extract
Preheat the oven to 350˚ F. Butter and lightly flour a deep pie dish (what I used) or a 9×9 ceramic dish. Toss in the cherries and slivered almonds. In a food processor, whisk together the flour, sugar, salt and eggs. Add the milk, almond and vanilla extract. Whisk until smooth. Pour into the prepared baking dish. Bake for 40-55 minutes or until a tester inserted into the center comes out clean. Cool for a few minutes, cut into wedges and serve (the clafoutis will deflate while cooling).