Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Friday, July 29, 2011

Cherry Almond Clafouti

Got 2lb of fresh cherries at the farmer's market, and usually i would gobble up the whole thing, but had to bring a dessert to a cousin this week and decided on a french classic, Cherry Clafouti!
Originally the dish was baked with whole cherries, and as some say,  the pit would bring out a total different flavor to the dish which is a mixture of custard and cake. I don't think i wanna bite into a slice of heaven and have to worry about choking with a cherry pit, so i usually bake it the modern way, with pitted cherries!
This recipe is from epicurious.

1/2 cup whole almonds or almond meal
1 1/4 cups whole milk
1 tablespoon butter to coat pie dish
1/2 cup sugar + 1 tablespoon
2 cups pitted, halved dark sweet cherries
3 eggs, room temperature
1/2 teaspoon almond extract
pinch of salt
1/4 cup all purpose flour
powdered sugar

If using whole almonds, blend almonds in processor until ground but not pasty. Transfer to small saucepan. Add milk and bring to simmer. Remove from heat and 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 in glass pie dish or 6 ramekins; sprinkle with 1 tablespoon of sugar. Scatter cherries evenly over bottom of dish.

Using electric mixer, beat eggs, almond extract, salt, and 1/2 cup of sugar 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 a knife inserted into center comes out clean, about 30 minutes. Cool completely. Let stand at room temperature. Lightly dust clafouti with powdered sugar and serve.