Cherry-almond clafoutis from A Platter of Figs and Other Recipes by David Tanis

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Notes about this recipe

  • Lsblackburn1 on July 22, 2018

    I used almond slivers in this and I really liked that element. Overall this is a bit too sweet - and I have a sweet- tooth. Have a feeling it’ll be better chilled.

  • Jojobuch on July 12, 2016

    I like the addition of the almonds - a nice crunch. However, the brown sugar makes the batter a bit unattractive, given Clafouti typically has a nice yellow colour from the yolks.

  • RosieB on January 15, 2016

    This was delicious. I made individual clafoutis in small Spanish ceramic dishes. The recipe made 8. The brown sugar made the batter very rich and caramely. I had beautiful fresh local cherries. I did not include the almonds. Served with a simple vanilla bean icecream.

  • AmyR on May 21, 2011

    Quick & easy rustic dessert, I make this in a cast iron skillet and also use this as a base recipe for improvising other fruit and extract combinations. I've also made this with almond milk and gluten free flour and it came out great.

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