Cherry-Almond Clafouti

Clafouti is a French dessert, half pudding and half cake; very easy to prepare. Fresh cherries are the classic filling; however, if these are not available, use canned tart cherries, (not pie filling), figs, prunes, or halved dried apricots. Nut Warning - Almonds and Almond extract. Eliminate these ingredients from the recipe if your have an intolerance to nuts.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 12  ounces  large fresh pitted cherries or 12  ounces frozen cherries, thawed and drained
• 1⁄4 cup sugar
• 3  tablespoons  sliced almonds
• 3  tablespoons all-purpose flour
• 1  pinch salt
• 3  large eggs, plus
• 1  egg yolk
• 3⁄4 cup  whole milk
• 1⁄4 teaspoon  almond extract
• 4  teaspoons cognac (optional) or 4  teaspoons brandy (optional)
•  confectioners' sugar, for sprinkling
• 2  tablespoons  roasted  sliced almonds, for garnish (optional)

Directions

1. Preheat over to 375°F.
2. Butter four 1-cup capacity ramekins, or custard cups.
3. In a small bowl, toss the cherries with 2 tbsp of the sugar, then divide evenly among the ramekins (or custard cups) In a food processor, combine the almonds, the remaining sugar, the flour, salt, eggs, egg yolk, milk, and almond extract.
4. Process about 30 seconds,or until the almonds are ground and the mixture forms a smooth batter Pour the batter over the cherries, dividing equally.
5. Top each serving with 1 tsp cognac, or brandy, and bake 35 minutes, or until puffed and brown.
6. Let cool until warm (they will sink slightly).
7. Sprinkle with confectioners' sugar and garnish with toasted almonds, if desired.
8. Serve warm.
9. NOTE: To make one large dish of clafouti instead of individual servings, pour the batter into a buttered 2-quart baking dish and cook 45 minutes.
10. Serve by spooning clafouti into individual dessert dishes.