Cherry Vanilla Clafoutis

24 Jul

I didn’t use to like cherries. I can honestly say I’ve never eaten a classic piece of cherry pie. When I was little, I would spend summer days climbing the cherry tree at my best friend Betsy’s house, picking buckets of the shiny red fruits for her mom to make a pie that I didn’t even want to eat. If a piece was ever served to me, I picked away at the crust and the ice cream melting alongside it and strictly avoided the sticky sweet filling.

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It wasn’t until last summer that I realized I actually like cherries now. There was a heaping bowl of freshly-picked local Oregon cherries sitting among the dishes at a friend’s 4th of July party and, to my surprise, I was tempted! They just looked so darn pretty and I figured it was high time to give them another chance. After all, I used to hate squash and rarely ate leafy greens up until a few years ago, and now I eat them all the time. Taste buds change. Don’t keep assuming you’ll still despise something you used to dislike as a kid! You could be missing out on something truly tasty– like this beautiful Cherry Vanilla Clafoutis!

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Of course, you all probably think I’m crazy/weird for hating cherries to begin with. I also don’t care for blueberries. That’s still true.

If you’ve never eaten, made, or even heard of clafoutis before, it’s basically a fancy French word for a baked custardy, pancake-ish dessert that could easily pass for breakfast food. You can really make this with any fruit (I’ve done rhubarb before), but cherries are traditional. Vanilla bean makes this look super sophisticated, but it’s honestly one of the easiest desserts you could whip up for a crowd. Plus, it’s just as good cold or at room temperature as it is warm, which makes it great picnic fare!

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Cherry Vanilla Clafoutis

© 2013 Carly Sullivan, The Lucky Clover Kitchen

Serves: 6-8

Ingredients:

  • 3 eggs
  • 1/4 cup honey
  • 3/4 cup almond flour
  • 1 cup almond milk (plain, unsweetened)
  • 1/4 tsp salt
  • 1 vanilla bean (or 1 Tbsp vanilla extract)
  • 1 pint (2 cups) cherries, pitted and halved

Directions:

  1. Preheat oven to 350°F.
  2. In a mixing bowl, whisk together the eggs and honey, then the almond flour, almond milk and salt.
  3. Split the vanilla bean down the center and use the back of your knife to scrape out all the seeds and add to the bowl (keep the pod and stick it in some almond milk or coconut milk to flavor it!).
  4. Pour the mixture into a 9-inch pie pan or similar size dish.
  5. Scatter the cherries over the batter.
  6. Bake until golden and set in the center (it should barely jiggle), about 40 minutes.
  7. Let cool at least 30 minutes for serving. Store in the refrigerator for up to 5 days.

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