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Cherry-Almond Clafoutis
© Christina Holmes

Cherry-Almond Clafoutis

  • ACTIVE: 20 MIN
  • SERVINGS: 12

In high school and college, Paul Virant cooked at a restaurant in St. Albans, Mo., called Malmaison, which he credits for opening his eyes to seasonal cooking. "The chef-owner would make a big deal about cherries when they were in season," he says. "She'd make a lot of clafoutis every day." Here, Virant re-creates the classic French recipe, which combines the best of two desserts: custard and cake.

  1. Unsalted butter, for greasing the dish
  2. 1/2 cup sugar, plus more for sprinkling
  3. 2 cups heavy cream
  4. 6 large eggs
  5. 1 1/2 cups almond flour (6 ounces)
  6. 1/2 cup all-purpose flour
  7. 2 vanilla beans, split and seeds scraped
  8. 1 pound sweet cherries, pitted and halved
  1. Preheat the oven to 325°. Butter a 10-by-15-inch baking dish and sprinkle it with sugar. In a large bowl, using an electric mixer at low speed, beat the 1/2 cup of sugar with the heavy cream, eggs, almond flour, all-purpose flour and vanilla seeds until the batter is blended.
  2. Scatter the cherries in the prepared baking dish; pour the batter on top. Bake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let the clafoutis cool slightly before serving.
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