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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cherry Clafouti   
    Categories: Pastry, Fruit, Desserts   
         Yield: 6 Servings   
       
         2 c  Fresh sweet cherries; pitted   
         2 tb Slivered almonds   
         3 lg Eggs   
         1 c  Sugar   
         1 tb Brown sugar   
       1/2 c  A-P flour; sifted   
       1/8 ts Salt   
         1 c  Whole milk   
         2 ts Amaretto   
              +=OR=+   
       3/4 ts Almond extract   
     1 1/2 ts Vanilla extract   
              Powdered sugar; to dust   
       
     Guest author Garrett McCord made this cherry clafouti   
     for my mother and me using freshly picked cherries from   
     our neighbor Pat's tree. So good! And incredibly easy.   
     ~- Elise   
        
     I've been making clafoutis for years now and it's become   
     a regular spring and summer dessert staple. The reason   
     being is during these seasons I often find myself with   
     too many cherries, blackberries, or Italian plums around   
     on the verge of turning bad on me which is where the   
     clafoutis comes in.   
        
     Since it requires only a small amount of the most basic   
     baking ingredients I can whip it up in a flash, use the   
     neglected fruit, and impress the friends I feed it to.   
     ("Oh this?! It's just a simple French clafoutis I bammed   
     out. Nothing fancy.")   
        
     There are dozens of different clafoutis recipes, each   
     unique to their owner and this particular one is my own.   
     I find it has just the right texture between custard and   
     cake. A smidge of brown sugar gives it a slightly darker   
     flavour, and a small smattering of slivered almonds   
     along with splash of Amaretto give the clafoutis a   
     certain je ne sais quoi. If you're a fan of desserts   
     with little work and a lot of payoff, then clafoutis   
     is the way to go.   
        
     Traditional clafoutis recipes call for using cherries   
     with their pits still in, which are supposed to lend   
     some almond flavor to the dish. In this recipe the pits   
     are removed, making the clafouti easier to eat, but you   
     can do it either way.   
        
     Set the oven to 350ºF/175ºC. Butter and lightly flour a   
     9" X 9" or 10" X 7" 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.   
        
     Posted by Garrett McCord of Vanilla Garlic on Jun 7, 2009   
        
     Serves 6.   
        
     RECIPE FROM: https://simplyrecipes.com   
        
     MM Format by Dave Drum - 10 June 2009   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Escoffier had little to say about pumpkin pie spice.   
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