Cherry Clafoutis

Today we made a clafoutis based on a recipe from Bon Appetit, listed here:

http://m.epicurious.com/recipes/food/views/Cherry-Clafouti-365670

Apparently, a true cherry clafoutis would leave the cherries unpitted to change the flavor of the baked dish. I pitted mine because between my dental woes and my eight-year-old pits seem risky.

I am contemplating a gluten free clafoutis, using almond flour instead of the white flour, but first I have to research whether or not almond flour would set the custard. I also must make it a priority to get to the farm for eggs.

My daughter did 90% of the work for this as it is a belated Fathers Day treat for Papa.

So-- our recipe--

- 1 pound cherries, fresh, pitted
- butter, to grease a deep dish pie pan
- 1/3 cup unsweetened almond milk
- 1/2 cup half and half
- 1/2 cup milk
- 4 eggs
- several generous splashes Fra Angelica
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract

1. Preheat oven to 375

2. Pit cherries and mix in some alcohol, let sit.

3. Grease pie pan

4. Combine eggs, sugar, flour, salt and extracts and whisk until smooth and homogeneous

5. Combine milks and heat over low to medium heat until simmering.

6. Pour into egg mixture and whisk together

7. Pour cherries and alcohol into pie dish, top with custard

8. Bake about 35-40 minutes until custard sets and edges pull away from sides, with some browning