Fresh Cherry Clafoutis
2 cups of fresh picked sweet cherries from Wilson Banner
Ranch, pitted if you prefer though traditionally cherries
were left whole to add almond flavor of the pitts.
2 tablespoons of slivered almonds
4 Wilson Banner Ranch pastured chicken eggs
1 cup of Wildflower Honey from Wilson Banner Ranch
1/2 cup of all-purpose flour, sifted
1/8 teaspoon of salt
3/4 cup of whole milk
2 teaspoons of Amaretto -or- 3/4 teaspoon of almond extract
1 1/2 teaspoons of vanilla extract
Powdered sugar for dusting
Preheat the oven to 350F. Butter and lightly flour a 9X9 or 10X7
baking dish. Toss in the cherries and slivered almonds.
Whisk the eggs, honey, 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.