Cherry-Almond Clafoutis with Cognac

Cherry-Almond Clafoutis with Cognac
Staff Writer
Cherry-Almond Clafoutis with Cognac

Viviane Bauquet Farre

Cherry-Almond Clafoutis with Cognac

Clafoutis is a traditional dessert from the region of Limousin, in southwestern France. Cherries are placed in a buttered dish, topped with a flan-like batter and baked until the whole thing is puffed up and golden brown.

The dessert is rustic, but somehow irresistibly beautiful and ambrosial, which is perhaps why it has acquired such fame.

Here’s my twist on this beloved classic: I make individual-sized clafoutis and sprinkle the tops with sliced almonds and sugar crystals for a delicious crunchy bite. Then, I drizzle the clafoutis with cognac just before serving them.

Made with sweet, meaty Bing cherries, every bite of these clafoutis is pure heaven.

Ingredients

For the clafoutis base

  • 1/2  Cup  sliced almonds
  • 1  Tablespoon  unbleached all-purpose flour
  • 1/2  Cup  turbinado sugar
  • large eggs, preferably organic
  • large egg yolks, preferably organic
  • 1/2  Cup  heavy cream
  • 1/4  Cup  milk
  • 1/2  Teaspoon  pure almond extract
  • Pinch of  sea salt

For the clafoutis

  • Unsalted butter, for the ramekins
  • 1  Pound  Bing cherries, pitted
  • 2  Tablespoons  sliced almonds
  • 2  Teaspoons  turbinado sugar
  • 1/4  Cup  cognac
  • small scoops vanilla ice cream (optional)

Directions

For the clafoutis base

Preheat the oven to 375 degrees.

In the bowl of a food processor, combine the almonds and flour. Process at high speed until finely ground, about 1-2 minutes. Set aside. Place the ground almond-flour mixture, sugar, eggs, egg yolks, cream, milk, almond extract, and salt in a large bowl. Whisk until the ingredients are well incorporated.

For the clafoutis

Butter six 1-cup ramekins. Spread the cherries in the prepared molds. Top with the almond-egg-cream mixture. Sprinkle with the sliced almonds and the sugar.

Bake until the tops are puffed and golden brown, about 35-40 minutes. Remove from the oven and let the clafoutis cool until warm. Drizzle with the cognac. Top with a scoop of ice cream if desired and serve immediately.

Nutritional Facts

Total Fat
16g
23%
Sugar
16g
18%
Saturated Fat
7g
29%
Cholesterol
14mg
5%
Carbohydrate, by difference
34g
26%
Protein
4g
9%
Vitamin A, RAE
75µg
11%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
83mg
8%
Choline, total
17mg
4%
Fiber, total dietary
5g
20%
Fluoride, F
1µg
0%
Folate, total
23µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
29mg
9%
Niacin
1mg
7%
Phosphorus, P
100mg
14%
Selenium, Se
3µg
5%
Sodium, Na
56mg
4%
Water
89g
3%

Cherry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cherry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.