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Cherry Clafoutis

Yields5 ServingsPrep Time35 minsCook Time45 minsTotal Time1 hr 20 mins

Le temps des cerises

Bruno Albouze Clafoutis

Marinade
 450 g Sweet cherries, cleaned & pitted
 30 g Powdered sugar
 15 g Kirschwasser (optional)
Sauce
 150 g Eggs
 60 g Powdered sugar
 50 g Almond meal
 20 g Flour
 80 g Half/half (Milk&cream)
 5 g Vanilla paste
 0.50 g Salt
About
1

Clafoutis is a 19th century dessert that originated in the region of Limousin in central France. In the traditional version, cherries are left un-pitted to impart more flavor and covered with a thick flan-like batter. Other seasonal fruits can be used.

Marinade
2

Mix up ingredients and chill.

Sauce
3

Mix all ingredients together; set aside.

Baking
4

Butter generously and coat with brown sugar a 8''/20cm nonstick shallow pan. Pour half of the sauce, then the cherries and remaining sauce. Bake at 375ºF/190ºC for 45 min.
Remove from pan and serve. Enjoy!

Nutrition Facts

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