Cherry Almond Clafouti Recipes

Steps:

• Preheat over to 375°F.
• Butter four 1-cup capacity ramekins, or custard cups.
• In a small bowl, toss the cherries with 2 tbsp of the sugar, then divide evenly among the ramekins (or custard cups) In a food processor, combine the almonds, the remaining sugar, the flour, salt, eggs, egg yolk, milk, and almond extract.
• Process about 30 seconds,or until the almonds are ground and the mixture forms a smooth batter Pour the batter over the cherries, dividing equally.
• Top each serving with 1 tsp cognac, or brandy, and bake 35 minutes, or until puffed and brown.
• Let cool until warm (they will sink slightly).
• Sprinkle with confectioners' sugar and garnish with toasted almonds, if desired.
• Serve warm.
• NOTE: To make one large dish of clafouti instead of individual servings, pour the batter into a buttered 2-quart baking dish and cook 45 minutes.
• Serve by spooning clafouti into individual dessert dishes.

Steps:

• Preheat oven to 325 degrees F.
• Generously butter and flour a 7 by 5-inch baking dish or 6 individual, wide, flat gratin dishes.
• Add the cherries, in an even layer, to the prepared baking dish.
• In the bowl of a food processor, add the almonds, sugar, flour and salt and pulse until they are coarsely chopped. In a large bowl, using a whisk, combine the eggs, milk, vanilla and lemon zest until they are homogeneous. Add in the melted butter and the flour mixture and whisk until smooth. Pour over the cherries.
• Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the top is golden brown.
• Dust with powdered sugar and serve with ice cream or whipped cream or both!
• Oh cherry baby!

Steps:

• Preheat oven to 180°C.
• Grease a 20cm round pie dish with butter or margarine.
• Spread the fruit in the dish.
• In a mixing bowl combine the almond meal and the sugar.
• Separately, whisk together the milk and the eggs.
• Slowly add the eggs and milk to the almond meal and sugar. Mixing until fully combined.
• Pour the almond custard mixture over the cherries. Bake for approx 30 minutes or until the clafouti is just set.
• Dust with icing sugar (use pure icing sugar if following a gluten free diet).
• Serve with cream or ice-cream if desired.
• The clafouti can also be made in ramekin dishes for individual serves. Just watch the cooking time as you will need less time.

Steps:

• Preheat the oven to 400º. In a baking dish, arrange the almonds in an even layer. Bake until they are golden brown, about 7 minutes, and set aside.
• Coat an 8-inch porcelain baking dish or pie plate with the 1 1/2 tablespoons of softened butter.
• In a mixing bowl, combine the melted butter, egg, vanilla extract and 3 tablespoons of the sugar and whisk until blended. Add the flour and whisk again until just combined.
• Scatter the cherries evenly over the bottom of the buttered baking dish and top with half of the toasted almonds. Pour the batter over the cherries and almonds and top with the remaining almonds. Bake until the clafouti is browned, puffed and just pulling away from the sides of the pan, about 25 minutes. Sprinkle with the remaining tablespoon of sugar and cook until the top is caramelized, about 10 more minutes. Cool in the baking dish for 10 minutes. Serve warm from the dish with whipped cream or vanilla ice cream, if desired.

Steps:

• Preheat oven to 150 lower for fan oven. Beat together eggs, sweetener, almond essence, vanilla essence and fromage frais until well mixed.
• Halve and stone the cherries and scatter over the base of a large flan dish. Pour over the egg mixture and bake for 50-60 mins. When dish is cooked it should feel springy and have started to brown at the edges
• Remove from oven and allow to cool completely before slicing and eatin