- 2 cups of fresh sweet cherries, pitted (I used tart- they were fabulous)
2 tablespoons of slivered almondsdon't like almonds, threw in some frozen raspberries 3 eggsmade it 4, as eggs are small here in Germany 1 cup of sugar-left it it at 2/3, started at 1/2 but with the sour cherries needed a bit more
- 1 tablespoon of brown sugar- I threw out the German version, it was too terrible. Used American brown sugar.
- 1/2 cup of all-purpose flour,
- 1/8 teaspoon of salt
- 1 cup of
whole milk fettarme- 1.5% 2 teaspoons of Amaretto -or- 3/4 teaspoon of almond extractNo Amaretto with the kids, and I don't like almonds anyway, so I upped the vanilla 12 1/2 teaspoons of vanilla extract Powdered sugar for dusting
- Preheat the oven to 350F. Butter and lightly flour a 9X9 or 10X7 baking dish. Toss in the cherries
and slivered almonds.
- Whisk the eggs, sugars, salt, and flour together until smooth. Add the milk,
Amaretto (or almond extract, if using), and vanilla extract. Whisk until smooth. Pour into the baking dish.
- Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
When cool dust the clafoutis with powdered sugar.Serve.
I found that this served 3+ for breakfast (and a lovely breakfast it was). Next time I will double the batter and retain the same amount of fruit to get more of a meal rather than fruit surrounded by a dab of eggy custard. The German, Thing2 and I all liked it very much- Thing1 stuck with toast and marmelada (which is raspberry jam here in Germany).