I made this Clafouti to take to a friends house, where we watched the Tour de France, enjoyed a variety of French foods and wines, and had a wonderful evening. Although cherries are traditional in this delicious dessert, almost any fruit could be substituted.
CHERRY ALMOND CLAFOUTI
1/2 cup whole almonds
1 1/4 cups whole milk
1 tablespoon plus 1/2 cup sugar
8 ounces dark sweet red cherries, pitted and halved (about 2 cups)
3 eggs, room temperature
1/2 teaspoon almond extract
pinch of salt
1/4 cup flour
Blend almonds in processor until ground but not pasty. Transfer to small saucepan, add milk and bring to a simmer. Remove from heat, let steep 30 minutes. Pour through strainer, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
Heat oven to 375F. Butter a 10 inch diameter dish, sprinkle with 1 tablespoon of sugar. Scatter cherries evenly over bottom of dish.
Using electric mixer, beat eggs, almond extract, salt and remaining 1/2 cup sugar in medium bowl until well blended. Add strained almond milk and beat to blend. Sift flour into egg mixture and beat until smooth. Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 minutes. Cool completely.
Lightly dust with powdered sugar and serve.
Recipe adapted from Bon Appetit, June 2006