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  • Katryn Taylor

Cherry Clafoutis

Cherries are at their best during these summer months.

Eating them fresh is wonderful!

But here is a lovely way to share at an outing with friends.

This French rustic dessert is amazing and easy to make.


3 cups of fresh cherries pitted and stemmed

3 eggs or (sub 12 quail eggs)

2 tablespoons of unsalted butter melted and cooled

1/2 cup sugar

1/2 cup flour

Pinch of salt

1 cup milk

1 vanilla bean scrapped or 1 teaspoon vanilla extract

1 teaspoon almond extract

Grease baking dish with unsalted butter

2 tablespoon sugar for sprinkling on baking dish

1/4 chopped almonds for garnishing atop

Powdered sugar for dusting


Preheat oven 350 degrees.

Grease 9 inch dish with butter then sprinkle with granulated sugar and tap to spread evenly including sides.

Place cherries into dish.

Blend eggs, sugar, salt, extracts and cooled melted butter together.

Add flour and milk blending till smooth.

Batter will be thin.

Pour mixture over cherries and bake about 40 minutes until golden brown and wobbly at the center.

Let cool to room temperature and decorate with almonds and powdered sugar.

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